CHAI TEA

4 Oct
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Recipe for a quart of chai “tea base” (four to six servings):Simmer together for 15 minutes (after it reaches a simmer) on the stovetop:

3 tablespoons ground/broken chai spices or 4 tablespoons whole spices

(These are the spices I used:  WHOLE ALLSPICE, WHOLE CARDAMOM, WHOLE STAR ANISE, WHOLE CLOVES, ONE STICK CINNAMON, FRESH GRATED NUTMEG, FRESH GRATED PEPPER, AND ABOUT 1 1/2 INCH PIECE OF FRESH GINGER, SLICED THINLY.

1/4 cup agave syrup

4 1/2 cups water

Remove from heat. Add:

6 ‘black tea’ bags

Cover, brew 5 minutes, strain out spices. You can refrigerate this base up to a week.

To serve:  Mix equal amounts chai tea base and unsweetened vanilla almond breeze and heat.

** Now I make this recipe without the agave syrup. I just add a little splenda to my chai tea before drinking.

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