瑪薩拉茶

This is the first chai where the black pepper actually lingers on the finish instead of disappearing—it makes the whole cup feel warmer. I brewed it with milk and a touch of honey, and the cinnamon softened everything perfectly.

The ginger and cardamom hit first, bright and warming, then the black pepper lingers just enough to keep it interesting. I've been brewing it with milk and a touch of honey every afternoon, and it's become a ritual I actually look forward to.

I brewed a cup this morning and the cardamom is unmistakably aromatic, like the real Guatemalan stuff, not some dusty afterthought. The cracked pepper adds a slow warmth that lingers nicely after each sip, and the cinnamon keeps it from getting too wild. It's become my daily afternoon ritual.