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I think this is part of the newer line of chais that may end up replacing my precious rose chai. For my first try, I made it with a three minute steep and generous (for me) quantity of almond milk. (As with the rose chai, I made sure to eat first because the base for both of these is an Indian Assam and those have a tendency to hurt my stomach.) I found it surprisingly rich – sweet and flavorful without being overpowering. I don’t like things to be too sweet and grew up drinking 1% milk though, so YMMV! I suspect this will be downright indulgent with oat milk. It’s pretty creamy even with the almond milk, which makes me think that some of the creaminess is coming from the blend itself – almond milk is just relatively thin for what I’m picking up. There’s also caramel sweetness, some maltiness from the base, a whiff of salt, and maybe vanilla? Not sure about that last one, I might be imagining it. I just love the rose so much that it’s hard for me to find anything dessert-y to be an adequate substitute/replacement, but this is definitely a worthy addition to the Passover tea lineup.