Artisanal Vietnamese Cinnamon Kadak Chai (Warm Monsoon Spiced Tea)

Forget ordinary tea bags. This Artisanal Kadak Chai combines strong Assam CTC tea with the warm, naturally sweet notes of Foodphenic Vietnamese Cassia Cinnamon (Yên Bái forest-sourced, 3.5%+ essential oil), freshly smashed ginger, and green cardamom pods. It soothes the throat, delights the palate, and fills your entire home with royal spice bazaar aromas.

Ingredients:

• 1.5 cups Fresh Water
• 1 cup Whole Full-Fat Milk
• 2.5 tsp Strong Assam CTC Tea Leaves
• 1/2 tsp Foodphenic Vietnamese Cassia Cinnamon Powder (or 1 quill Foodphenic Dalchini)
• 1 inch Fresh Ginger (crushed coarsely)
• 3 Green Cardamom pods (lightly cracked open)
• 1.5 tsp Raw Demerara Sugar or Jaggery (Gur)

The 3-Boil Royal Brewing Method:

1. The Spice Infusion (Boil 1): In a tea saucepan, bring the 1.5 cups of water to a rolling boil. Add crushed ginger, cracked cardamom, and Foodphenic Vietnamese Cinnamon. Boil vigorously for 2.5 minutes until the water turns golden and aromatic.
2. Tea Extraction (Boil 2): Add the Assam tea leaves and sugar. Let the tea boil on medium-high heat for 2 minutes so the rich tannins extract without turning bitter.
3. The Milk Bloom (Boil 3): Pour in the milk. Bring the chai to a rising boil, lower the flame just as it reaches the rim, and repeat twice (the traditional ubhaal technique). Strain into clay kullads and enjoy hot with crunchy biscuits!