I don’t have anything this highly spiced in my tea drawer right now, so I was excited to give this a try. Since we’ve been in the midst of a cold, grey, drizzly spell for days, the strength of the spice should complement the weather, I’m thinking….
Thanks Just Organic Tea for sending me this sample!
I’m not the biggest chai person, but when I’m in the mood for it, I love it. The last one I had, I steeped in almond milk and made the spice mix myself, which was great, but the ease of just steeping tea with spices already added is nice. :)
I love the smell while it’s steeping—it reminds me of the old fashioned cider mill we go to in Autumn….and that’s quite comforting.
As I continue to smell it (I can never keep my nose out of the infuser basket…), I’m getting a pumpkin thing, but not flavoured pumpkin. Pumpkin like I just opened up the can, and I’m getting read to make pies, or quick bread, or something—unsweetened, pure pumpkin. Is that because of the tea base? I have no idea, because I am so far from knowledgeable about that sort of thing….
Wasn’t sure if I was going to add sugar and milk to this, but after the first sip, I’m just going to drink it as-is. It’s got a strong spice, but not overpowering, just what I’d expect in a chai. I’m sure that if I did add milk or sugar, the tea would hold up to it.
With my mug, I had a few whippets. My mom-in-law sent over a couple boxes (one plain, one raspberry), and while I’d love to refrain from caving in to their pillowy awesomeness, I never can.
So, Whippet cookies + chai = very happy DF.
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I had to look it up since the only whippet I know is a dog.
When you make your chai, do you add the milk before or after you steep?
Haha, I know Marzipan! I’d never heard of the cookie either… My mom-in-law started buying them a few years ago, and they’re seriously addicting….
Lyssa, when I make chai with milk (and this could totally be ‘wrong’, it’s just how I do it….), I bring the milk to a simmer on the stove top, then I add the tea and spices and let it steep for about 7-10 minutes, depending on the strength/amount of the tea and how much spice I put in, and then I strain it all through a fine strainer into my mug. One time I used way too much ginger, and the 10 minute steep made it a bit too gingery for me, so I learned to pull back on the ginger next time.
So, in the way I’ve done it, I don’t use any water, just milk.
But, I know there are a TON of different ways to make it….
Wow that sounds delicious! I never thought of making it that way. I just toss a tea bag in my mug (unless I have loose leaf) and add the sweetener and milk. Then I pour boiling water over it, cover and let it sit for a while. Or I put it in my cast iron teapot with milk and let it steep like that because it stays at the correct temp longer.
I’ll have to try your way! That sounds really good (and dirtying a pan and strainer is just not appealing sometimes….ugh, I hate washing dishes!). And your cast iron teapot sounds awesome! I’ve never used one before…
ooo… I’ll have to try your method of making chai with milk… my first go didn’t work so well, so I am up for experimenting until I find what works for me.
lolainred, there are so many different ways to make it, so I’m sure you’ll find something that works great for you. I haven’t experimented too much. I’d love to hear what you come up with! :)
I had to look it up since the only whippet I know is a dog.
When you make your chai, do you add the milk before or after you steep?
Haha, I know Marzipan! I’d never heard of the cookie either… My mom-in-law started buying them a few years ago, and they’re seriously addicting….
Lyssa, when I make chai with milk (and this could totally be ‘wrong’, it’s just how I do it….), I bring the milk to a simmer on the stove top, then I add the tea and spices and let it steep for about 7-10 minutes, depending on the strength/amount of the tea and how much spice I put in, and then I strain it all through a fine strainer into my mug. One time I used way too much ginger, and the 10 minute steep made it a bit too gingery for me, so I learned to pull back on the ginger next time.
So, in the way I’ve done it, I don’t use any water, just milk.
But, I know there are a TON of different ways to make it….
Wow that sounds delicious! I never thought of making it that way. I just toss a tea bag in my mug (unless I have loose leaf) and add the sweetener and milk. Then I pour boiling water over it, cover and let it sit for a while. Or I put it in my cast iron teapot with milk and let it steep like that because it stays at the correct temp longer.
I’ll have to try your way! That sounds really good (and dirtying a pan and strainer is just not appealing sometimes….ugh, I hate washing dishes!). And your cast iron teapot sounds awesome! I’ve never used one before…
ooo… I’ll have to try your method of making chai with milk… my first go didn’t work so well, so I am up for experimenting until I find what works for me.
lolainred, there are so many different ways to make it, so I’m sure you’ll find something that works great for you. I haven’t experimented too much. I’d love to hear what you come up with! :)