Lavender Spiced Chai

​Adapted from Jardindusoleil.com
-3 black tea bags (orange pekoe, or Assam)
-1 stick of cinnamon
-around 8 cloves
-2 teaspoons vanilla extract
-2 cups water
-about 3/4 cups* honey
-about 3/4 cups* sugar
-1 teaspoon Culinary Lavender
-1 teaspoon ginger(optional)
-dash nutmeg(optional)
*total sweetener equals about 1 1/2 cups, more or less to taste.
**Lavender can be finely ground in a spice grinder or in a thoroughly cleaned coffee grinder.
Drop tea bags, cinnamon, cloves, vanilla extract, ginger, and nutmeg into 2cups of boiling water.
Boil until the mixture is a rich reddish brown.  Mix in sweeteners; and strain out large ingredients.
Pour Chai concentrate into glass or mug 1/3 full. Fill the remainder of the glass with milk or water… serve hot or cold.
Refrigerate brewed Lavender Chai Tea for later use.  Stores up to seven days, serves 3-5

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