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When added to recipes, our Chai adds not only notes of the spices used to make it, but also the subtle flavor of tea. It serves as a stand-alone substitute to that quintessentially fall blend of ginger, clove, cinnamon, cardamom and black pepper.
Our tea powder can be crafted into cocktails, swirled with froth for a spicy latte, and baked into food - all while retaining the full flavor and spice of Chai Tea. To get in the mood for fall food, we did a little experimenting and came up with recipe below.
