1 teaspoon ground ginger
1/4-1/3 cup turbinado
1 heaping tablespoon loose-leaf green tea
1/4 teaspoon ground cloves
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon powdered, sweetened carob
1/2 teaspoon nutmeg
dash of almond extract
dash of pepper (optional)
non-dairy vanilla flavored creamer
Fill a teapot with water. Add ginger and turbinado and bring just to a boil. Reduce heat to warm.
In a tea press, place all remaining ingredients except creamer. Fill with water from the teapot and allow to steep for 5-10 minutes, then press the tea.
Meanwhile, using a milk frother, heat the creamer in a microwave, pour the desired amount of creamer into the frother, and froth away.
Pour creamer and then tea in a mug in whatever amount you prefer and enjoy.
Using a juice jug, you can also combine the frothed creamer and brewed tea in larger quantities, chill in the fridge, and then serve over ice. Nothing beats a home-brewed iced chai latte on a hot summer day.
Note #1: My teapot makes enough water for two batches of tea. I just refill my tea press with the measured ingredients for the second batch.
Note #2: Mess around with this recipe until you find the combination that suits your taste. I had to experiment a bit before I found what I liked and what measurements worked with my tea pot and tea press.
Note #3: I use Silk brand vanilla creamer. I ordered my green tea, tea press, and frother from www.guayaki.com . I ordered the tea in bulk because the prices go down the more you buy. For the amount of tea I bought, I ended up paying about what I would for the same amount of Yuban coffee.