Masala Chai

📓 Frank’s Diary — Entry #1086

Masala Chai. Cardamom. Ginger. Cinnamon. Clove.

It tasted like a spice rack threw a party and forgot to invite subtlety.

Bold. Warming. Slightly dramatic.

I briefly considered becoming a chai wallah. Then I spilled the kettle and blamed the black pepper.

The tea comes from Assam, brewed with milk and enough spice to start a revolution. I tasted heat. I tasted sweetness. I tasted the kind of complexity that makes espresso look insecure.

I stared into the cup and whispered, “You’re cozy. You’re chaotic. You’re probably judging my palate.”

Then I knocked over the saucer and blamed the cardamom.

Masala Chai isn’t just tea. It’s a mood. It’s a hug with opinions.

It’s what coffee drinks when it wants to feel something.

—Frank 🐾

Chief Bean Officer. Occasional Leaf Enthusiast. Defender of the Drip (and the Steep).

The bold and spicy character of Indian Masala Chai - full-bodied, aromatic, and intense. Great as a traditional chia served with milk and sugar but is also a invigorating drink on its own.