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Chai Iced Tea

Judy Haubert
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Spiced chai concentrate with black tea, pepper, cardamom, ginger, and cinnamon—serve hot or over ice.

Ingredients
  

  • 6 cups unsweetened almond milk or whole milk
  • ¾ cup honey or agave syrup
  • 8 small black tea bags (1 ounce) (or loose equivalent)
  • 8 pods green cardamom, crushed
  • 8 whole allspice, crushed
  • 8 whole black peppercorns, crushed
  • 8 whole cloves
  • 3 whole star anise
  • 2 sticks cinnamon
  • 1 vanilla bean, split; seeds reserved
  • 1 piece ginger (2"), peeled and thinly sliced
  • ½ whole nutmeg, crushed
  • 6 cups water

Instructions
 

  1. Combine all ingredients in a 4-qt saucepan; bring just to a simmer and remove from heat. Steep 10–15 minutes.
  2. Strain into a pitcher. Serve hot or chilled over ice. Keeps refrigerated up to 1 week.
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