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I made this up chai latte style (1/2 cup milk 1/2 water boiled with the chai for a bit).

This was the exact warm creamy spicy decadence I needed for after dinner (Parmesan lemon tilapia, and herb and butter rice with peas and carrots, and salad).

I don’t get much cocoa from the base, but what I do get is perfectly balanced spices that are perfectly supported by the tea base and that stands up beautifully with the milk. This is one of the best chais I’ve ever had.