Classic Chai Tea Concentrate – Best Before August 06, 2026

The Classic Chai Tea Concentrate by Starbucks is a pantry staple that offers a delicious Chai flavor in a convenient concentrate form. With an expiration date of August 06, 2026, this product ensures freshness and quality. Made in the United States, this 946 mL container is perfect for brewing delicious cups of Chai tea at home. Enjoy the rich and aromatic taste of this classic Chai tea concentrate for years to come.

Authentic Chai Tea Spice Blend, 6 Packs

If you crave the rich and aromatic experience of chai tea latte, look no further. With a flawless blend of spices and organic ingredients, every sip honors the traditions of chai while focusing on sustainability.

Spiced Apple Chai Black Tea – Premium Loose Leaf – Fusion Teas

The Spiced Apple Chai Black Tea Experience: bright, energizing, inspiring This is a bold blend of black tea, traditional chai spices and crisp apple. Orange peel and apple pieces impart a sweet juiciness, while ginger and cloves deliver a spicy kick. Tasting Notes: spiced, deep, apple cider This tea combines classic cold weather favorites: apple cider and masala chai. This combination takes everyone’s favorite chai to new heights. Aromatic, warming spices come forward while creamy apple smooths it out. Ginger and clove are abundant; cinnamon and cardamom follow next in the spicy brew. This delightful blend will cheer and warm you. Ingredients: Black Tea, Cinnamon, Ginger, Cardamom, Orange, Cloves, Apple Pieces, Natural Flavors. Savoring Your Experience: Add a little milk to up the creaminess a bit. Or for a special treat add a pinch of vanilla sugar and splash of whipping cream. For breakfast, serve with a piping hot bowl of steel-cut oats, and for an afternoon pick-me-up try it with shortbread or oatcakes. Fun Facts: It’s said that only nine years after landing at Plymouth in 1620, colonists planted apple trees in the area that would be Massachusetts. In Colonial America, cider was the most common beverage, and even children drank it in a diluted form. Pressing fresh apple juice (and fermenting some) was a simple way to preserve the large fruit harvest.