Pairing Chai Cacao Tea!


Baked goods and drinks seem to be the best way to use chai. Both benefits from the warm yet spicy notes that Chai Cacao Tea infuses in dishes. Chai also pairs wonderfully with other fall flavors, like maple, pumpkin, apple and chocolate.

With its bold flavors and rich aromas of ginger, clove, anise and cacao, Tisano’s Chai Cacao Tea is becoming abeverage staple of the colder months. Tea pairings are a relatively new phenomenon, though makes perfect sense considering that a bold tea can be as complex as a fine wine.

Chai Cacao Tea is particularly robust and can be an ideal complement to a wide variety of foods like:

Milk Chocolate: Sugar and cream are commonly added to chai to make a tasty milk latte. The sweetness from the sugar and fat in the milk help balance the strong flavors for sweet indulgence. When given the opportunity to try a plain chai – skip the latte and instead pair with your favorite milk chocolate for a wonderful afternoon treat.

Scones: Scones are the perfect pastry to eat with chai. Typically less sugary than a muffin or cinnamon roll, scones provide the optimal balance of butter and crumble to balance the rich chai. Extra bonus if you can find an apple scone.

Plain Beef Jerky: This pairing completely surprised us. With strong cinnamon and cardamom spices, chai can easily be incorporated in beef marinades. Most people wouldn’t think to eat a juicy steak in their local teahouse – but a bag of beef jerky suffices nicely. Ideally find a bag with low salt content and without other external flavors and you’ll find a wonderful, protein-rich lunchtime pairing.

Brie: By this point we realized that buttery and creamy flavors provided a great balance to chai. Having tried a number of cheeses that didn’t work brie stood on top. Particularly when spread on a toasted baguette, brie is relatively mellow cheese that doesn’t overpower the subtle intricacies of a strong chai.

Toasted Filberts: We originally assumed that almonds would be the best nut pairing considering that cinnamon-sugar is already a common coating for them. However we were blown away with how well cinnamon, anise, and ginger enhances the “hazelnut flavor” of filberts. We preferred when we’d toast them even more to get some extra char alongside the chai.

Which one do you like the most? Have you try any of these pairings?

No comments yet.

Leave a Reply