I'm making a Chai Tea flavor. So far I have:
Chai Knees (Sorry, I couldn't resist).
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Chai Tea (TFA) 3%
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French Vanilla (CAP) 2%
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Vanilla Swirl (TFA) 1%
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Marshmallow (TFA) 1%
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Cream Fresh (FA) 1%
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Cinnamon Sugar Cookie (TFA) 1%
It's very creamy like I was shooting for, but is very dry if that makes any sense. It's relatively subtle, but flavorful. If anyone has these flavor and wouldn't mind mixing up a small bottle that'd be great.
I mainly want to combat the dryness of it which I thought the Marshmallow would do the trick, but doesn't seem to be helping much. Maybe the Cinnamon Sugar Cookie needs to be lowered, but it was kind of dry without it in there as well.
Adding 1% of Smooth (TFA) has seemed to help. Going to let this sucker steep for a few days to see if she mellows.
Revised the recipe to:
• Chai Tea (TFA) 3%
• French Vanilla (CAP) 2%
• Catalan Cream (FA) 2%
• Cream Fresh (FA) 1%
• Marshmallow (TFA) 1%
• Smooth (TFA) 1%
The Catalan Cream provides some vanilla, caramel, and creamy notes so I dropped the Vanilla Swirl and Cinnamon Sugar Cookie completely. I'm contemplating dropping Smooth too as I'm not sure if it is helping or not so far.
Chai tea is definitely just kind of a dry flavor, steeping definitely helps a lot. I also use Madagascar vanilla from FW and that helps a lot with the dryness as well.
Ah nice. Yeah with all of the 'spice' notes in Chai Tea, I was beginning to wonder if it was simply the culprit here. I'll have to keep vanilla flavor in mind on my next order. Thank you for your input.
Another vanilla that works is vanilla tahity or vanilla bourbon from FA, they taste kind of like vanilla extract and was the only thing that seemed to smooth it out for me