巧克力辣椒印度奶茶

I was worried the cocoa would make this too sweet, but it's more like a dark chocolate backnote behind the ginger and cloves. The whole star anise pods and red peppercorns are visible right in the tin, which I appreciated. Steeped five minutes with a splash of milk and it's become my nightly cup.

The chili flakes give this a warmth that builds slowly instead of hitting you all at once, which I really like. I've been brewing it with a splash of milk and the ginger and star anise still come through clear. Easily the most interesting chai I've had in a while.

The cocoa pieces melt into the chai just enough to soften the chili, so it's warming without being painful. I've been steeping it five minutes with a splash of oat milk before bed and the ginger keeps it from tasting like dessert.