شاي ماسالا

The rooibos base makes this so smooth that I don't even need milk, though I still add a splash. Spices are bold without being harsh, and it's become my nightly wind-down cup.

I was skeptical about rooibos in a chai, but the blend of warming spices is actually perfect—it's savory, not sweet, and hits just the right note on a chilly afternoon. Finishing the cup left me already craving the next.

The rooibos base makes this so much smoother than the black tea chai I used to buy, and the spice blend actually has a real kick to it. Steeped it a bit long the first time and it still didn't turn bitter.