Chai

As winter draws near I am longing for a hot cup of Chai tea.

In many parts of the world, the word for tea is pronounced as "chai." 

The name Chai has also more popularly become known as a spiced tea-based beverage. You can find Chai offered hot or iced in many coffee houses, tea houses, and restaurants. And there are several brands of ready-made Chai as well as mixes and concentrates. But nothing tastes as good as making your own. It takes more time than using a mix, but the results are very much worth it. Soy milk tends to separate when boiled so I prefer rice milk, either in plain or vanilla flavour. Use the freshest spices -- you will definitely notice the difference in flavour and aroma. Adjust the quantity of each to suit your own taste. 

Ingredients: 
3 cups rice milk, plain or vanilla flavoured
3 cups water
sweetener of your choice
2 Tablespoons black tea leaves (try Assam or a breakfast blend)
1 two-inch or longer cinnamon stick
8 whole black peppercorns
2 whole cloves
4 cardamom seeds
1/4 teaspoon whole cumin seeds
2 whole allspice
1/8 teaspoon ground nutmeg

Directions: 
Mix the milk, water, sweetener, and tea leaves in a saucepan and bring to a boil.
As soon as the mixture boils, turn off the heat and stir in all the spices. 
Cover the pan and allow the tea and spices to steep for fifteen minutes. 
Remove the cover, stir, and heat again to a boil. 
Again as soon as it reaches the boil, remove from the heat. 
Pour the mixture through a fine strainer or sieve into a teapot or directly into individual teacups or mugs to serve. 
Can be stored in an airtight container for up to two days, and served chilled or reheated.