Years ago I made a chai tea recipe, and it was soooo good, but I lost it, and I haven’t been able to recreate it or find the original. What I liked about it was that the flavors weren’t muddled, and the tea itself was a clear, dark golden brown. I found this one in my notes the other day, and I still think this wasn’t it, but I guess it’s close enough so I’m documenting here in case I don’t ever find the one I loved.

And yes, I know chai = tea, so calling it chai tea is redundant, but that’s popular practice here in the US anyway. So….