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I LOVE a good Chai Tea Latte. What I don't enjoy is paying FOUR BUCKS for it at my favorite coffee house, like the Starbucks gingerbread latte!

I recently acquired an absolutely glorious gingerbread chai tea from California Tea House.  Here's my own recipe for turning the Gingerbread Chai into a gingerbread latte.The same recipe works hot in an insulated travel cup: just skip the ice. 

FOUR-BUCKS CHAI TEA LATTE:

Ingredients

loose gingerbread chai tea (2 generous tablespoons steeped in a pot of water)

2 tablespoons half and half

1/4 cup honey

drop of vanilla

ice if you're serving cold

a dollop of whipped cream if you're serving hot

grated cinnamon or nutmeg for topping

 Directions:

1. Steep the tea.

2. In a small saucepan on low heat, combine half and half, honey, and vanilla.

3. Gently stir in the tea. The chai should be a light shade of brown. If you want it hot, serve now with a dollop of whipped cream and grated cinnamon.

4. Cool mixture and refrigerate.

5. Serve over ice or in an ice-filled travel cup.

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