Apple Cinnamon Chai

Cozy autumn in a cup: real dried apple pieces plumping in hot water, sweet Ceylon cinnamon, and a sharp kick of ginger over a robust black-tea base. It tastes like a warm slice of apple pie with a spiced finish, not like a scented candle. Brew it double-strength on the stovetop with oat milk and a drop of maple for the ultimate fall latte, or hot-brew it strong, chill it, and pour it over ice with an apple slice.

The apple here is actual dehydrated fruit, not a sprayed-on flavoring, which is what keeps the sweetness clean and true. We blend it fresh in small batches in Portland from the chai recipe our family blends at home, with green cardamom and cloves rounding out the spice.

Blend: black tea, dried apple pieces, ginger, green cardamom, Ceylon cinnamon, cloves. No sugar, no preservatives. Vegan. The black-tea base carries caffeine.

How do I brew it?
Use one teaspoon per eight ounces of water in a pan. Bring it to a rolling boil for two to three minutes. Add milk at a ratio of one part milk to three parts water, then boil for another two minutes. Strain, sweeten to taste, and serve.

Is this real apple or artificial flavoring?
Real dried apple pieces, blended straight into the leaf. They rehydrate as they brew and give a natural sweet-tart note, so the cup tastes like fruit rather than perfume.

How do I keep it from turning bitter?
Hold to the brew timing above. Boiling the leaf far past a few minutes pulls heavy tannins from the black tea that bury the delicate apple. Short and hot keeps the sweet-to-spice balance.

Should I add fresh apple cider to the latte?
Skip pouring cider into hot milk, since the acid curdles it into a separated mess. The dried apple in the blend already carries the flavor into the cup, so let it do the work.

Is it caffeinated?
Yes. It brews on a black-tea base, so expect a moderate lift.