New Tasting Notes
I like to make this as a latte with SOY milk. I know some might argue it doesn’t bring out the same flavors as dairy milk because soy doesn’t have the same fat content that the spices like to cling to. The first time I had this was at Samovar and it was noticeably made with cows milk. I much prefer it made with soy. It’s better for you that way too.
2 cups boiling water.
2 small tbs of RAW cane sugar
dissolve together
2 large tbs of Masala Chai
simmer for just under 10 minutes
turn up the heat
add just under 2 cups of organic plain soy milk.
Bring to a boil until it starts to foam.
Shut the hit off and let it sit for 5-10 minutes.
I like to strain it into a pitcher and drink it all day long.
This was very different and kind of hard for me to describe. It’s almost like a coffee/tea blend, I guess you could say. It definitely has a slight coffee taste to it and has some creamy, nutty flavors to it. I really liked it and felt like it helped to wake me up and allow me to think clearly. Could be purely psychological. I’ll let you know as I try more of it in the future. :o)
I brewed the last 10 gram of this I had in a 6 oz session. The liquor that resulted is a vibrantly clear yellow-green, with a dense perfume of lilac blossom, hibiscus, and sesame oil. A bit of blue crab meat scents through. The mouthfeel isn’t as dense and juicy as I would like, but this is a nice light cup with lots of floral character.
