A 'Latte Chai Tea

• 2 cup Water
• 2 bunch Assum loose leaf tea (or 2 bags of black tea of your choice)
• 2 clove Whole Cloves
• 1 tsp Hand grounded Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Cardamom
• 1/2 tsp Ground Nutmeg
• 1 tsp 1/8 Ground Allspice
• 2 tbsp Pure Maple Syrup (Maple Valley)
• 1/2 cup Chai Tea
• 3/4 cup Coconut Milk
• 1 tbsp Pure Maple Syrup
• 1 pinch Ground Cinnamon

1. In a medium-sized saucepan, bring the water and spices to a boil.
2. Whisk the spices in the water.
3. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
4. After 5 minutes, turn the heat back on and add the black tea bag and maple syrup.
5. Return to a slight boil (the goal is a hot liquid for steeping).
6. Once boiling, turn off the heat.
7. Allow the tea bags to steep in the water and spices for 5 minutes.
8. Remove the tea bags and strain the tea through a fine mesh sieve.
9. Reserve 1/2 cup of chai tea for the latte.
10. Store the rest of the chai tea in the fridge up to two weeks for freshness.
11. In a medium-size saucepan, bring the milk, maple syrup, and pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often.
12. Once the sides of the milk begin to bubble, remove the pan from heat.
13. Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it's frothy.
14. Pour 1/2 cup of chai tea in a mug.
15. Slowly add the warm, frothy milk to the tea.
16. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.
17. Serve warm.

water, loose leaf tea, cinnamon, ground ginger, cardamom, ground nutmeg, ground allspice, maple syrup, tea, coconut milk, maple syrup, ground cinnamon

Taken from cookpad.com/us/recipes/365298-a-latte-chai-tea (may not work)