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Experience the pleasures and intensity of the jungle! This chai is north-Indian style, typically made with green tea and cooler spices, less cloves and cinnamon, more peppermint, lemongrass, etc. But, to really bring it home and taste like the jungle, we used a green guayusa base, a relative of yerba mate from Ecuador with high caffeine and a dark, rich green flavor. Combined with that, we added both chunks of mango, and mango extracts, as well as some ancho chili pepper to pop the spices with a delightful spicy mango. We recommend milk alternatives with this light green-style chai, as dairy milks can be too heavy for it, muting the flavors.

Jungle Tempest — Spicy Mango Green Guayusa Chai

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    • Use 14g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
    • Steep 3 minutes in ¼ liter (≈8 oz) 80°C/175°C water
    • Add ¼ liter (≈8 oz) hot milk (we recommend whole milk), steep another 4 minutes.
    • Strain leaves, add sugar if you like (1 tsp is what we suggest), and enjoy!