Ingredients
Scale
- 2 quarts water
- 10 chai tea bags
- Several thin slices of fresh ginger root
- 1 star anise (optional)
- 2 cinnamon sticks
- 3 whole cloves
- 1/4 cup honey (or to taste)
- 1 teaspoon liquid vanilla stevia (or to taste)
- 1 1/2 cups fat free half & half (or regular half & half)
- For the top: light whipped cream, ground nutmeg & caramel syrup (optional)
Instructions
- In a soup pot or large saucepan, bring the water to a boil. Remove from heat, add the tea bags, ginger, anise, and cinnamon sticks and let steep for at least 5 minutes or up to an hour (for stronger flavor).
- Stir in the honey, stevia, and half & half until the honey is fully dissolved. Use a slotted spoon to remove the tea bags and spices.
- Strain out any missed spices by pouring the tea through a fine strainer into jars. Cover and refrigerate until the tea is nice and cold.
- To serve: pour over a bit of ice in a glass and (if desired) top with light whipped cream, nutmeg and a little drizzle of caramel sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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