شوكولاتة تشاي سوبريم

The vanilla really comes through first, then the chocolate settles in behind the chai spice. I was worried the chocolate would bury the blended Chinese and Indian black teas, but they're still doing their job underneath. Two cups in and I'm already reordering.

The black tea base actually holds up well against the chocolate—it doesn't get buried like in some chai blends I've tried. I've been making it with steamed milk in the evenings and the vanilla rounds out the spice nicely.

The chocolate and vanilla come through just as clearly as the spices, so every sip feels like a treat rather than just plain tea. I’ve been brewing it with a splash of milk each afternoon and it’s become the cozy ritual I look forward to.