I’ll get straight to it. I’m not a coffee drinker. Don’t get me wrong, I LOVE the smell of all types of coffee, but it’s the caffeine that bothers my sensitive soul. Classified as an adult, I’ve always wanted to have that go-to morning drink and feel a part of the adult society, the sophistication that comes when you drink straight black coffee, haha. With trial and error and endless samples of decaf teas, I have found the one that my soul longs for, My go-to morning drink is Sherpa Decaf Chai Tea.
A few years back, I stumbled upon Sherpa Chai Tea at a local Farmers Market. I never thought to look elsewhere, but I was at my local Whole Foods one day and found these bad boys in bulk, 64 oz for $11.99. If you are local to Denver, you can check out their website and see if they have stock at your nearest shop. If you are not local, they do have the option to ship! And shipping you will do as this is one of the best Chai teas I’ve ever tasted. A little bit of context: I’ve traveled across the globe and have consumed, sampled, and tried many Chai teas, but at the end of it all, you go back to what you know. Or in this case, it’s not just about how delicious the flavors are, but it goes to the roots–(no pun intended) and how you can taste the history by each sip. Pemba Sherpa nailed this recipe.
How I Drink It:
I use my milk frother during the winter or cooler mornings to make it nice and hot. Otherwise, I pour over light ice and enjoy!
As for mixing, my ratio is 1/4:1/2.
1/4 C Sherpa Decaf Chai Tea – 1/2 C Soy milk. (milk of choice)