Brewed on the stove-top. Brought to a boil, simmered for five minutes, added milk and sugar, brought to a boil again.
This blend stands out to me because of the pepper flakes, which I’ve never seen in masala chai recipes before. By golly, is this blend spicy. The flakes don’t hit right away, allowing me to taste the cozy briskness of the base tea and the other spices. Then BAM – on the back of your tongue. Stays there for minutes. It was surprising. Couldn’t stop saying wow.
I appreciate that this is incredibly spicy and that the ingredients are quite fresh, but it is too much for me. Next time I’ll have to double the amount of milk and sugar to make it just right for me personally. My dad, with whom I shared this, agrees, commenting on how he’d think this would be better with 1/3 as many flakes. Besides that, he does like this blend and the idea of having pepper flakes in masala chai.
Additionally, the dry leaf has a great aroma – powerful, full of clove and pepper. Made me sneeze! The ingredients are quite fresh, particularly the cloves.
Recommended for those who prefer super spicy tea or want to try a different masala chai recipe.