شاي

The cardamom really comes through without drowning out the cinnamon, which is hard to find in a chai. Steeping it a bit longer brings out the rooibos base nicely, and it's smooth enough to drink without any milk or sugar.

This has become my nightly cup — the cinnamon and cardamom are strong but not overpowering, and the rooibos base keeps it smooth instead of bitter. I usually let it steep a bit long and it still never turns harsh.

The cardamom comes through so clearly in this one, and the rooibos base keeps it from getting bitter even when I forget and let it steep too long. Cinnamon is definitely the star though, it smells amazing before you even take a sip.