The Infused Kettle Premium Kadak Masala Chai

A strong masala chai blend of black tea with cinnamon, cardamom, ginger, white and black pepper, clove and nutmeg. It is built to be brewed kadak, standing up to milk and a long boil without thinning out. For anyone who wants their morning chai properly spiced.

Key Features

• Seven whole spices ground through a malty black tea base
• Two peppers, white and black, for the kick
• Holds up to milk and sugar and to boiling on the stove
• Loose leaf

Ingredients

• Black tea
• Cinnamon
• Cardamom
• Ginger
• White pepper
• Black pepper
• Clove
• Nutmeg

How to Brew

• Cup method: about 2.5 g of leaves, 150-200 ml hot water, steep 5-7 minutes, strain.
• Stovetop chai: boil the leaves in water, add milk and sugar to taste, simmer briefly and strain.
• Extra fresh ginger or crushed cardamom can be added while it boils.

Good to Know

• Contains caffeine.
• The pepper makes this a sharp blend; use less leaf for a milder cup.
• Store in an airtight container away from other strong spices.

FAQs

Can I make it with milk?

Yes. This blend is meant for milk chai, though it also works as a clear black tea.

How is it different from a plain masala chai?

It carries both white and black pepper along with clove and nutmeg, which makes it noticeably sharper than a cinnamon-cardamom chai.

How much leaf per cup of milk chai?

Start at 2.5 g per cup and increase slightly if you are using a lot of milk.

Country of Origin: India Sold by: The Infused Kettle Fulfilled by: EarthBased