jon alden

Gray Duck Chai Takes Flight in the Twin Cities

I ignored chai when it first began turning up in coffeehouses years ago. I skipped right over this odd-looking word, scrawled in colored chalk on the blackboard menu at my local caffeine fueling station. Give me a double espresso. Fill up my travel mug with your darkest roast.


Chai seemed too fussy, too sweet. With its milky, light brown color, it looked too weak to have any flavor.


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