Recipes from the Collection of Mark and Danielle Hughes

Chai tea

Serves 2-3

1 black tea bag, such as orange pekoe, English breakfast, Lapsang Souchong or Darjeeling
1 3-inch stick cinnamon
1/2 cup water
2 cups milk
2 tablespoons raw sugar or honey
1 teaspoon vanilla
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom

In small saucepan, combine tea bag, cinnamon and water. Bring to boil. Remove from heat. Cover and let stand 5 minutes. Remove and discard tea bag and cinnamon stick. Stir in milk, sugar, vanilla, ginger and cardamom. Cook and stir over medium heat just until mixture is heated through; do not boil. To serve, pour into warm mugs.

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