Chai

From: The Culinary Institute of America Breakfasts & Brunches

1 1/2 quarts cool water
12 bags Darjeeling tea
3 cinnamon sticks, 1 1/2 inches each
4 tsp sliced ginger
1 Tbsp cardamom pods
1 1/2 tsp fennel seeds
1/4 tsp cloves
1/8 tsp black peppercorns
1 vanilla bean, split
1/4 C honey, or as needed
3 C milk

Bring the water to a boil in a medium saucepan. Add the tea bags, cinnamon, ginger, cardamom, fennel, cloves, peppercorns, and vanilla bean. Reduce the heat and simmer the mixture for 10 minutes, stirring occasionally, until aromatic and the mixture is medium brown. Add the honey and milk and stir to dissolve the honey. Bring to a boil and remove from the heat.

Strain the liquid through a sieve, pressing on the tea bags and spices to extract as much liquid and flavor as possible. Taste the liquid for sweetness and add more honey if desired.
Serve the chai immediately as a hot drink or chill and serve over ice.