شاي ماسالا

The ginger really cuts through the black pepper and cloves without overpowering the cardamom, and the Assam base gives it that proper malty backbone. I’ve been brewing it with frothed milk every morning and it tastes just like the chai from the cart near my old office.

Steeped a pot after dinner and that second flush Assam gives it a proper malty body, not just spice water. The black pepper and cloves sneak in at the end and linger nicely, and it froths up beautifully with hot milk.

The ginger and cardamom really come through strong, so a little goes a long way with a splash of hot milk. It’s my new afternoon ritual, and the black pepper gives it a proper kick that store-bought blends never have.