Do you like cider? Do you like chai? If someone poured both those things into a single glass would you not immediately recoil in horror but instead entertain a curious thought or two about how the result might taste?
If you answered ‘Yes’ to all of the above, congratulations! A) We have something in common, and B) this is the
cider chaider for you!
It’s really, genuinely, a little surprisingly…not terrible. And I don’t just mean “not terrible” in the sense that I somehow managed to choke it down — it’s interesting and totally drinkable.
Chaider is a kissing cousin to the whole pumpkin spice cider family, if that’s the kind of thing you’re into, or think you might be into.
Cinnamon and cloves are light but noticeable in the aroma, and the spices turn make it cloudy amber in the glass.
There’s something about the flavor that’s more savory than your standard pumpkin spice set — cardamom, probably? — but it never gets too overpowering.
In fact, unless my memory is playing tricks on me, Schilling has managed to improve on last year’s chai cider recipe by moderating the overall spice level, making it less aggressive, more tempered and moderate. You’re definitely drinking chai cider, but it’s not going to reach out and demand the entirety of your attention.
(Some might call that a step backward, but I approve.)
I’d like to have tried this against their “Spiced Cider” winter seasonal to more precisely identify where the two differ, but I haven’t managed to get my hands on any of that one.