Pittige (masala) chai

The cardamom and black pepper hit first, then the orange peel rounds it out — it actually tastes like real masala chai instead of the sugary powder stuff I used to buy. I've been making it with oat milk every morning this week.

The cocoa nibs give it a subtle richness I didn't expect from a masala chai, and the orange peel really brightens up the spice blend. I've been brewing it with a splash of milk every afternoon and it's become my favorite part of the day.

The cloves and cardamom hit first, then the black pepper warms up your throat nicely—it's a proper masala blend, not a weak tea bag situation. I've been brewing it with milk and a touch of sugar after dinner, and the cocoa nibs add a subtle depth I didn't expect. This box won't last me the week.