2 oz brewed Rishi Spicy Masala Chai black tea blend
1 oz chaider syrup
6 oz spicy masala chai milk
Hot Preparation: Add warm brewed tea and syrup to a 12-ounce cup; stir to combine. Top with steamed spicy masala chai milk.
Iced Preparation: Add brewed tea to a 16-ounce cup 50% filled with ice. Combine milk and syrup to a cocktail shaker with ice. Shake to chill & foam. Strain over iced tea.
Spicy Masala Chai Brew: Use 1 Tbsp (4g) of Rishi Spicy Masala Chai black tea blend to 8 oz (250ml) filtered water at 200°F. Decant fully.
Spicy Masala Chai Milk:
Combine 3 tablespoons of RIshi Spicy Masala Chai loose leaf tea and hot water in a 32-ounce jar and infuse for 1 minute. Add milk and secure tightly; shake to combine. Refrigerate 8 to 12 hours. Strain fully. Use for hot or cold drinks.
Combine tea and cider in a small saucepan over medium heat. Just before liquid simmers, turn off heat and cover; infuse for 5 minutes. Add sugar; stir until fully dissolved. Decant fully.