Sharp, sweet and piquant. This black tea and black currant blend is reminiscent in aroma and taste to that of crème de cassis! The tea develops a nice amber infusion, and is slightly sweet in taste. Can be served hot or cold.
Bring 1 litre of whole milk (almond milk, soy milk) to a steam on the stove. Crush ½ teaspoon of cardamom seeds (optional) with a mortar and pestle. Add to milk. After you see steam rising from the milk add 10 teaspoons of Masala Chai. Give one stir (don’t stir any more because stirring will release the bitter tannins from the leaves). Remove from heat source, cover and let it steep for at least 5 minutes. Strain, sweeten as desired and enjoy!!