Especially in these deep winter months, we can't resist a hot cozy cup (or two) of something tasty. Usually we go for coffee, often we go for masala chai (more so now that we've got Diaspora Co,'s Masala Chai blend in store!), and when we simply can't decide between the two we make dirty chais with our signature mix of masala chai, coffee, sugar, milk, and salt. We love the ritual of pour over coffee, and the flavor achieved by using our Ebb organic cotton coffee filters is pretty hard to beat.
Here's how we've been making ours lately (serves 2):
2g sea salt
40g cane sugar
40-60g milk of choice, to taste (we tend to go for unpasteurized cow's milk or coconut milk)
24g light to medium roast coffee, ground (the more local and freshly roasted the better - our local NorCal favorites are Black Oak, Linea, and Retrograde)
2g Chai Masala
480g water at 200°F