شاي تشاي بنكهة اليقطين والتوابل

The peppercorns give this a warmth that most chai blends are missing, and the apple keeps it from tasting too heavy. I've been brewing it with steamed milk on cold mornings and it's basically replaced my coffee.

I was worried the apple would make this too sweet, but it just rounds out the peppercorn bite. Steeping a heaping teaspoon for four minutes gives me a spicy cup that needs no milk or sugar.

The dried apple and cinnamon really come through, making it taste like a proper fall cider in tea form. My only gripe is the cloves can take over if you steep it too long, but with a quick steep it's a lovely sweet and spicy cup.