Tea & Chai, Made for Vanilla
The teas behind our favorite drink recipes: Indian masala chai, matcha and hojicha powders, Ceylon Earl Grey for London Fogs, English Breakfast, jasmine green, and four caffeine-free blends. Each one is matched with a vanilla.
Latte-ready
Chai, matcha, hojicha and Earl Grey are made for milk and a little vanilla.
Caffeine-free options
Hibiscus Berry, Apple Cider Rooibos, Chamomile Ginger and Turmeric Ginger.
Paired with a vanilla
Every tea names the vanilla that suits it best.
Compare the teas
Origin, flavor, caffeine and the vanilla that suits each tea.
How to steep it
Starting points. Steep longer for stronger tea, or shorter if it turns bitter.
Water just off the boil (about 205°F), 1 teaspoon per cup, steep 3 to 5 minutes.
Cooler water, about 175°F, 1 teaspoon per cup, steep 2 to 3 minutes.
Whisk about 1 teaspoon with 2 oz of hot (not boiling) water until smooth, then top with hot or cold milk.
Simmer chai in equal parts water and milk for 5 minutes, sweeten, and add a split vanilla bean or ½ teaspoon of extract.
Boiling water (212°F), about 2 to 3 g per 12 oz cup, steep 5 to 10 minutes.
Make it with real vanilla
Questions
Which teas are caffeine-free?
Hibiscus Berry, Apple Cider Rooibos, Chamomile Ginger and Turmeric Ginger are herbal blends with no caffeine.
What is a London Fog?
Earl Grey tea with steamed milk and vanilla. Steep the tea strong, add ½ teaspoon of pure vanilla extract and a little sugar, then top with steamed milk.
Where do the teas come from?
Our masala chai is Indian, the Earl Grey is made with Ceylon tea from Sri Lanka, the English Breakfast blends African and Indian tea, and rooibos grows in South Africa.
How do I make a vanilla chai latte?
Simmer masala chai in water and milk for about 5 minutes, sweeten to taste, strain, and stir in ½ teaspoon of pure vanilla extract.