(POSTED: July 17, 2007)
4 (4) tea bags (e.g. English Breakfast, orange pekoe, or any black tea)
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) cardamom
1 piece (1 inch/2.5 cm) fresh ginger, peeled, thinly sliced
2 cups (500 mL) boiling water
¼ cup (50 mL) honey
2 cups (500 mL) milk, hot
1 tsp (5 mL) vanilla
Place tea bags, cinnamon, cloves, nutmeg, cardamom, and ginger in teapot. Add boiling water. Stir gently. Let stand 15 minutes. Remove tea bags and ginger. Stir in honey, hot milk and vanilla.
Pour into blender and blend until frothy. Pour into cups and top with whipped cream and a sprinkle of cinnamon if desired.
For Iced Chai Latte: Chill mixture in refrigerator. Before serving, whiz in blender. Serve in a glass with an ice cube, a scoop of vanilla ice cream or a dollop of whipped cream if desired. Makes approximately 4 cups (1L) or 2-4 servings.
Manitoba Milk Producers