Chocolate Chai

Dessert in a mug, without the sugar. Cocoa nibs and cocoa powder fold into warm chai spice over a black-tea base, so the cup reads deep and chocolatey with ginger and cardamom cutting through the richness. Brew it on the stovetop with milk for a chocolate chai latte, then add a little sweetener if you want it closer to a mocha. It makes a fine after-dinner cup when you want something rich but not heavy.

The chocolate comes from unsweetened cocoa, not syrup, with natural vanilla rounding the edges. We blend it fresh in small batches in Portland from our family's recipe rather than bought in, so the cocoa and spice stay aromatic in the tin.

Blend: black tea, cocoa nibs, cocoa powder, green cardamom, ginger, Ceylon cinnamon, natural vanilla essence. 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 it already sweet?
No. The cocoa is unsweetened, so the base is rich rather than sugary. Brew it with milk and add a sweetener to taste to bring it toward a dessert cup.

How do I make it more like a mocha?
Brew it double-strength using a heaping teaspoon, follow the stovetop steps, then top with steamed or frothed milk and a small pour of your sweetener. The extra cocoa concentration carries through the milk.

Is it caffeinated?
Yes. It sits on a black-tea base, with a light lift from the cocoa as well, so expect a moderate cup.