Made with 100% Neelamalai black tea leaves from South India. 
Other ingredients: Green cardamom, black pepper, cinnamon and cloves. 
 
 
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Growing up in South India, drinking a warm cup of chai on a warm afternoon was a daily ritual. My sister and I would patiently wait for our amma to wake up from her afternoon nap so she could make us a small cup of chai. We savored it with a Britannia Marie Gold biscuit we often dipped into the tea, sometimes the tea swallowing the soggy biscuit before we could take it out. It was earthy and sweet, a perfect elixir. As with most South Indian cooking, the women in our family rarely measured the quantity of the tea, or the spices they threw into the boiling water. It was always a handful, or a spoonful depending on their mood, and it always tasted incredible. They lived on vibes and it's been a guiding principle in making this blend for you all. I spent days mixing our Neelamalai black tea with spices, perfecting the taste and texture of the tea. Some days, I liked a lighter concoction, while other days I liked the brew to wake me up from my afternoon ennui. In that vein, here's the recipe I've come to love and enjoy every afternoon in our home in Frog Hollow: 
 

the BOP's signature masala chai recipe: 
 
Ingredients for one cup of chai:
- Two spoonfuls of the chai blend; 
- 3/4 cup water
- 3/4 cup milk or milk alternative 
- 2 teaspoons of sugar (+ more to taste)
 
Place a pot with a splash of water over medium heat. 
Add two teaspoons of sugar to the water and allow it to come to a boil. 
Now, add the rest of the water. 
Add two spoonfuls of the BOP chai mix to the water (feel free to add a slice of ginger to the water here). Allow it to boil for three minutes. 
Add milk. Stir it all together. Allow this to come to a boil (takes another three minutes). 
Once the tea starts to rise and froth, turn off heat and close with a lid for a minute.
Strain and serve hot. 
 
-- Aish Kumar, Jack's wife