Steeped 1 tsp in 10oz for 4 minutes and woo yeah that’s fire! My kind of caffeine-free masala chai. I mostly taste spicy hot cinnamon and ginger, lesser black pepper and cardamom and maybe a rooty zing from teh ginseng. The ashwagandha not so much but I’m used to the starchy, parched earth flavor of whisking a 1/2 tsp of powder into almond milk and simmering. The cloves come through much more in the aroma than in taste. I love how the heat of this one warms my whole head and lingers in the mouth, but as it dissipates I notice that ‘fake sweet’ cinnamon flavoring sticking around which I don’t like.
I bet this would stand up to simmering in any milk of your choice; however, with the amount of cinnamon, I think it might overpower the other spices. I have one teaspoon left and will try the rest of it either on the stove with milk or brewed with a bag of rooibos. Thanks, Leafhopper :)
Flavors: Black Pepper, Cardamom, Cinnamon, Clove, Ginger, Spicy