Vanilla Chai

The softer, dessert-sweet corner of the chai family. Black tea and ginger keep the backbone, and natural vanilla rounds off the sharp edges into something smooth and comforting. Brew it on the stovetop with milk for a vanilla chai latte at home, hot in the morning or iced over a summer afternoon. A light sweetener is all it asks for.

Underneath the vanilla sits a proper masala chai from Indian homes: green cardamom and Ceylon cinnamon simmered with black tea. We blend it fresh in small batches in Portland from our own chai recipe, so the spice stays aromatic rather than dusty.

Blend: black tea, ginger, green cardamom, 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.

How do I make a vanilla chai latte at home?
Brew it double-strength by using a heaping teaspoon, follow the stovetop steps, then top with frothed milk. The extra concentration keeps the vanilla and spice from washing out under the foam.

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

Is the vanilla real?
The blend uses natural vanilla essence, which reads warm and rounded against the ginger and cinnamon rather than sharp or candy-like.