A very soft yet bold chai blend, it is less about the spices and more about the strong black and cardamon.
I believe the ginger softens this with a tinge of sweetness, bringing out the teaspoon of rock sugar, to lessen the bold taste of cardamon; very complex, very interesting.
I’ve had many chai blends that tend to go a little overboard on the cardamon, but this works with it and then some, delicious.
Preparation
195 °F / 90 °C
3 min, 0 sec
