Chai and chocolate are a match made in heaven!
From the early days of Firepot, we have been blending our original, freshly ground masala spice with freshly roasted and ground cacao nibs for a divine make at home Chocolate Chai! Even today, it is one of our most popular drinks at the Tea Bar in Nashville and at our partner cafes across the country.
First sourced from Frederick Schilling, the then chocolate maker at Dagoba Chocolate and now from Scott Witherow, the maker at Olive and Sinclair, our cacao nibs are carefully sourced and masterfully roasted for an intense flavor not found in macro lots of cocoa.
Chocolate Chai: To make, just boil 2 teaspoons of Firepot Chocolate Chai loose leaf tea with half of a cup of milk, half of a cup of water, and your choice of sweetener (honey and brown sugar are our favorites!). Then, strain and enjoy!
Low on time? For a quicker method, mix Firepot Masala Chai concentrate with chocolate milk of your choice and heat! Top with a dash of cayenne for a spicy chai.
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