Our chai blends start with the spices we stone-grind in-house: cardamom, ginger, cinnamon, cloves, peppercorn. Each blend has a different ratio and base tea: classic masala chai, smoky chai with lapsang souchong, fennel chai, pumpkin chai, chocolate chai. Brew the traditional way: three to five minutes in simmering milk and water, then strain. Or steep in hot water and add milk separately. Both work.