One of my favorite chai blends, this Chocolate Chai from the California Tea House tastes like the highest quality spices blended with a delicious creamy chocolate overtone.  I really want to emphasize the quality here, as these are some of the highest quality ingredients I’ve seen – nice LARGE chunks of cinnamon and coconut, large whole cardamom pods and pink peppercorns, and lots of other yummy spices.  Milk (I prefer vanilla soy milk, especially for this blend!) and sweetener make this chai perfect.

This is a gorgeous blend of cocoa and spices, but contains no tea leaves.  This in no way diminishes the quality of this chai tisane- I actually find it’s a lot smoother and has more character than most chai tea blends.

The California Tea House describes this tea as:

Hot, spicy chocolate… need we say more? Here’s the more: cocoa kernels, natural cinnamon sticks, chicory root pieces, cardamom blooms, fresh-cut ginger root, cloves, pink peppers, and coconut preserves. Perfect with milk and sugar.

Use 2 heaping tablespoons of Chocolate Chai for each cup of boiling mineral water and steep for 7-10 minutes. This tea is good hot or on ice. Naturally caffeine free.

This does make a really delicious iced chai also, and because it contains no tea leaves, it does not get bitter in any way and can be steeped as long as you like – the longer you steep it the stronger the flavor!

The coconut gives it such a sweet creamy finish that makes it smooth even though it’s full of spices.   And the chocolate is a significant flavor, not just an afterthought or a “hint” of cocoa – it is strong and delicious! In fact this tea tastes like a chai tea prepared with chocolate milk, a really decadent treat!

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