What kind of tea leaves?
In what manner do you steep the tea? The spices (ground or whole)? Proportions?
Do you reduce the tea liquor to make a concentrate?
Do you include cinnamon? (Some contend this is the difference between Thai and Chai)
We're talking Thai as in Thailand, not Indian chai. No pre-made mixes either, which is most of what I get from search engines. Any thoughts are greatly appreciated! If nobody knows, I solemnly swear to figure this out.
I've had reasonable success with these recipes, but they're vague/not quite right:
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Well played. You deserve a cookie.
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