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Oregon Chai


2 quarts water
4 Celestial Seasonings Bengal Spice tea bags
1 English Breakfast (or other black tea) tea bag
Raw (aka Turbinado) sugar*
Honey*
1/2 tsp. vanilla extract

Heat the water and tea bags in a sauce pan until well steeped. Remove tea bags. Add the remaining ingredients, bring to a boil, and allow to reduce 25% to 50%**. Let cool, then store in the fridge.

* I did not include amounts for these ingredients because it depends on how sweet you want your Chai. I'd start with 1/4 cup of each and work from there.

** This also depends on personal preference. I like mine reduced to the consistency of 2% milk.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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