Chai ya Viungo
A classic spiced-tea blend that is bold, creamy and immediately transports you to the coast of East Africa.
Medium bodied and balanced, this chai has more complexity than your typical breakfast blend and should be prepared with milk and sugar.
To make it authentic - coconut milk is preferred.
We suggest using spring or filtered water. Heat to 195F. Use 5g of chai for 12oz of water. Steep for 5 minutes.
To make it authentic - coconut milk + cane sugar is preferred.
Kenyan black tea, ginger, cinnamon, cardamom, clove, black peppercorn