I have been enjoying the chai tea concentrate for the past month,
yet when I saw this recipe, I still had to give it a go,
particularly as I had some chai tea bags to use.
Using maple syrup as the sweetener adds a lovely dimension,
and I changed the original recipe from all milk to equal parts water and milk.
Maple Chai Tea
adapted from foodnetwork magazine
1 cup water
1 cup milk
2 chai tea bags
¼ cup maple syrup
Bring the water and milk to a gentle simmer in a small saucepan. Take off heat, add the tea bags, cover the pot and let them steep for 10 minutes. Remove the bags and add the maple syrup. Stir until dissolved.