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Masala Chai

  • "Masala" simply translates to "mixed spices", and we find this particular mix to be the most traditional of all our chais. It's cardamom forward with a large backbone of spicy ginger. The clove and cinnamon add a more subtle warmth, but don't dominate the cup.
  • Black tea, cardamom, ginger root, cloves, natural cinnamon flavor, cinnamon bark
  • Brew 1.5 teaspoons of chai tea per 8 oz water at 212o. Infuse for 4-5 minutes. Adding milk will reduce the sharpness and yields a very pleasant taste. Use 7/8 tea and 1/8 milk.

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