Masala Chai comes mixed with all the popular spices that go into making the ultimate spiced tea along with a few other ingredients. These include: cloves, star anise, black peppercorn, cinnamon, fennel, cardamom, dried orange peel, raw and dried ginger, organic honey, and bay leaf. This particular blend also includes a Ceylon Tea as their choice for tea rather than, say, an Assam.
Chaiwala Chai recommends using soy milk to prepare a cuppa, but, I’ve decided to use a cashew and almond milk blend. Any milk or milk substitute will do, however.
To make a cuppa is pretty easy. Just combine 8 g of the masala mix to 1 cup of milk and heat in a small pot on medium heat, under a boil. I whisked the contents until the mixture was heated. Then, I just strained the tea into a mug for drinking.
The tea itself is not as dark as other masala chai I’ve had. Even a spicy blend I made in the past is much darker in colour as there is a greater quantity of tea. This tea is more milk based with the flavours of a spiced tea. Nothing wrong with that, it’s still good. Plus, there are gazillions of ways to make a masala chai. Factors contributing the taste, colour, and aroma of each masala chai may range from what spices, tea, and milk were used and how much.
I love this Masala Chai blend by Chaiwala Chai. It is milkier, but it’s got a wonderful aroma, and the taste is just as exotic as any other masala chai. I have tried their Rooibos Chai blend as well. It’s something I’ll have to purchase next time!