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Let’s Make Chai with Jesse Jacobs of Samovar...

Let’s Make Chai with Jesse Jacobs of Samovar Tea

tea cup and tea leaves

Masala chai, which for centuries has been an important drink in India with deep cultural and family roots, has slowly become its own phenomenon in Western countries. Unfortunately, many cafe and coffee house versions of chai come straight from a box, any nuance or depth of flavor overwhelmed by sweeteners. Real chai is potent, spicy and complex, a mix of whole spices and tea, tempered with a touch of sugar and fresh whole milk. Samovar Tea in San Francisco serves up a bold, and highly caffeinated, version of masala chai, and it’s quickly become popular with customers. In this video, Samovar’s founder and owner Jesse Jacobs breaks down Samovar’s chai recipe and explains why it’s one of his favorite types of tea.

Photo by Julie Weisberg – Video by Matthieu Meynier


Emily Kovach is the Web Editor at Spoonful Magazine. She’s a fan of oysters, dumplings, nearly every kind of cheese, hoppy beers, and gin cocktails. While she’s intrigued by the incredible food scene in her hometown of Philadelphia, her favorite meals are at home, shared on the back porch with her cozy little family and their dog Jacket.

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