Oh my goodness, Misty Mountains Chai is one of my all time favorite teas! Here is the “official” description for the tea:
Misty Mountains Chai has a base of full-bodied Assam. The Malabar Coast spices – ginger, cinnamon, cloves, black pepper, and coriander blend beautifully with sweet caramel and Belgian white chocolate. A wonderful, satisfying cup of chai that is reminiscent of adventures in faraway places.
But basically, what you need to know is that the strong spices are balanced by the sweetness of the caramel and white chocolate. During the winter, there is nothing I like better than to make a cup of steaming Misty Mountains and curl up with a good book and a blanket!
Of course there are many ways to make chai. Some chai-drinkers make it the same way as they would make any other type of tea – steeped for 5 minutes in freshly boiled water. Some people, however, prefer to make chai with a milk base – chai latte style.
If you want to be adventurous and have a bit of time, here’s how you make a chai latte at home…
First step: Pick out your tea!! My friend Kristina came over and made chai with me a few dreary Mondays ago. I went with Misty Mountains and whole milk. Kristina decided to try Masala Chai Rooibos and almond milk. Both ended up delicious!
Bring 8 ounces of milk (or your milk substitute) to a gentle boil over medium heat, stirring constantly.
Make sure you keep an eye on the milk while it’s on the stove. Burned milk is nasty!
When the milk starts to steam and bubble just a bit, take it off the heat. Let the tea steep in the milk for 5 minutes.
While the chai is steeping, go that extra step and froth some milk for the top of your latte!
Next, find your favorite mug and maybe something to munch on. I’m a fan of shortbread. Or scones. Either way.
Sweeten your chai if you need to. Then pour the froth on top of your yummy drink.
Sit back, enjoy your chai, and stay warm!
Thanks to Kristina of Memorycatcher Photography for spending the morning taking these fabulous pictures for us!
Enjoy your chai!