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Chai Mylk

Ingredients: 70% raw chocolate (raw cacao beans*, coconut sugar*), stone-ground cashews*, raw cacao beans*, raw virgin coconut oil*, cinnamon*, cardamom*, nutmeg*, ginger*, turmeric*, balinese long pepper*, cloves*, Love. *organic

Golden Chai Mylk Truffles

Deep mylk chocolate creme spiced with masala chai herbs. Like our truffles, orginal versions of masala chai contained no tea, milk, or sugar!

Chai Mylk Truffles

4 Chai Mylk Truffles $14.99

Spice & Everything Nice

1 of each truffle: Gingerbread, Chai Mylk, Spiced Orange & Eggnog Creme $14.99

 

Saturnalia Holiday Collection

A 24 piece assortment of all our Saturnalia Truffles $78.99

Chai is steeped in a rich history. The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. In this case, the Hindi term chai means a mix of spices steeped into a tea-like beverage. And, e word "chai' translated from Hebrew to English means "life." Chai is an ancient beverage is treasured by people around the world for its delicious flavor and vital health benefits.

Legend has it that the origin of chai dates back more than 5,000 years, when a king in what is now India ordered a healing spiced beverage be created for use in Ayurveda, a traditional medicinal practice in which herbs and spices are used for healing. The heat from ginger and black pepper was believed to stimulate digestion; the antiseptic properties in cloves were thought to help relieve pain; cardamom was used as a mood elevator; cinnamon supported circulation and respiratory function; and star anise was known to freshen the breath.

As the healing beverage spread across India a wide variety of spices were used to prepare the drink, depending on the region of the continent or even the neighborhood where the beverage was being made.

Like our Chai Mylk Truffles, orginal versions of “masala chai”, or “spiced tea”, contained no actual Camellia sinensis tea leaves. Milk and sugar were also later additions to the famous drink. The addition of black tea leaves, milk and sugar were popularized thousands of years later (in the mid-1800s) when the Camellia sinensis assamica tea plant variety was discovered in India and cultivated by the British, who ruled continent at the time and had an insatiable desire for strong black tea with milk and sugar.