The principal ingredient in this Chai is cinnamon imported from Vietnam A blend of nutmeg, clove and black teas round out this brew. Usually served with 1/3 steamed milk.
The term "chai" originated from the Hindustani word "chai", which was derived from the Chinese word for tea, "cha". In English, this spiced tea is commonly referred to as chai masala, chai tea, or simply chai, even though the term refers to tea in general in the original language. Numerous coffee houses use the term chai latte or chai tea latte ("tea tea milk") for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. By 1994, the term had gained currency on the U.S. coffeehouse scene.
Black Tea, Vietnamese Cinnamon, Nutmeg, Clove
Amount per cup: 1-2 tsp
Steep time: 3-5 minutes
Brewing Temperature: 212f