Farmers' Market Spicy Chai

Bold, peppery, and unapologetically spice-forward, this is the cup for drinkers who want the masala loud. Black tea holds the base while ginger, cloves, star anise, and Tellicherry black peppercorn push a sharp, warming bite to the front. Brew it on the stovetop with milk and a sweetener to round the heat, or keep it leaner if you like the pepper up front. We blended it in answer to the farmers market customers who kept asking for something with more fire than classic chai.

There is no vanilla here to soften things, which is the point: it runs sharper and more direct than a sweeter chai. We grind and blend it fresh in small batches in Portland, so the pepper and clove stay punchy.

Blend: black tea, green cardamom, ginger, cloves, star anise, Ceylon cinnamon, allspice berries, Tellicherry black peppercorn. 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.

It comes out too strong for me. What do I do?
Use a level teaspoon rather than a heaping one, and lean on the milk and a sweetener, which tame the pepper and clove. Overdosing the blend is the usual reason a cup turns sharp or bitter.

Do you cook with it beyond tea?
Yes, sparingly. A small pinch works in a marinade or dry rub for chicken or roasted vegetables, or folded into spiced baking. Add it late in cooking so the star anise stays warm rather than turning bitter.

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