|"Spice fans will rejoice over this easy alternative to powdered chai mixes."|
Though it looks and smells like pure cardamom seeds in the package, the brewed version was so well balanced, I didn't need to tone it down with any milk or sweetener.
Golden Tips specializes in Indian tea, and, it seems, this is where our current day concept of chai originates. "Chai" is simply the Indian word for tea. Technically, the spicy, foamy drink you order at a coffee shop is "Masala Chai," or "spiced tea."
At one time, black tea was too expensive for common Indian citizens, so they just drank milk with spices and sugar. British tea exporters in Assam started promoting tea as an ingredient in masala chai, but it wasn't until the mechanized crush, tear, curl, process came along, that tea was affordable enough to become a popular part of the drink.
Sadly, all the coffee/tea shops near me make chai with a powdered mix complete with sugar and dried milk powder. Yuck! I recommend homemade, but if you don't want to measure out the spices yourself, try this Golden Tips version.
For plain, black, spiced tea, I used one teaspoon per 8 ounces of boiling water per cup. When I wanted to add milk and sweetener, I used two teaspoons. Add fewer leaves if you like mild tea. Whichever way you prepare it, you'll have a stimulating, warming cuppa chai. I rate it an 8.
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