Reviewed: Jan. 23, 2008

If you ground the spices and add them into the teabag (its what I usually do, then i carefully staple the bag shut) and boil it for a while, the oils from the spices actually blend in with the flavor of the tea. I'm rating it 4 stars because I love the combination of spices - these are my favorite spices, and it's a joy to be able to drink them in tea (whihc is also my favorite beverage.)

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Reviewer:

Mad Izatie

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Reviewed: Feb. 9, 2006

I also found this recipe a little too bland, so the next time round I used ground cardamon and cinnamon, the pepper corms and the sugar. It still needed a bit more oomph, so I added 1/4 tsp each nutmeg and cloves, and a piece of candied ginger. It now suits my taste much better but I may tweak it a bit further. I've been put on a dairy-free diet. A cup of tea without milk in it is too hard to adapt to, so I'm on the lookout for an acceptable replacement hot drink in the morning.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Oct. 29, 2002

I have to agree, this is very weak. I add allspice, ginger and cloves and let simmer at least 20-30 mins. Then it varies between ok and good, but not fabulous.

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YANKEEDOODLEANDI

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Reviewed: Sep. 20, 2001

Very weak compared to other chai I've tried, both commercial cartons of chai and restaurant chai. I compared this recipe with a couple others I found in a cookbook, and they added whole allspice and simmered the mixture for 10-20 minutes. That should improve the intensity of the flavor but, as is, this is far too weak and bland, even before the addition of any milk.

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