Infomation: Creamy Madagascar vanilla notes dance with tingling Malabar Coast spices. A lively ginger finish is accentuated by candy cardamom. No wonder it is one of our best selling Chais.

Ingredients: Black tea, Dried miniature daisy, Calendula petals, Chopped and powdered ginger, cardamom, coriander, cinnamon, cloves, black pepper, Natural flavors.

Make Vanilla Chai Ice Cream:Ingredients: 2 Cups 35% Cream, 1 Cup 2% milk, 4 ˝ tsp Vanilla Chai Tea, 5 Egg Yolks, ˝ cup sugar. Heat cream & milk over medium heat. Remove just before it boils. Stir in tea and set aside for 1 hr. Return cream to heat for 2 minutes. Strain tea from mixture. Mix egg yolk and sugar. Gradually add the cream mixture to the egg yolks. Once thoroughly combined return to heat stirring constantly until thick enough to coat back of spoon. Remove from heat and cool to room temperature. Chill over night. Place chilled custard into Ice-cream maker and follow manufacturer’s instructions.

Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 heaping teaspoon of tea for each cup into the

teapot. Pour the boiling water into the teapot. Cover and let steep for 5-10 minutes (for true chai taste steep at least 7 minutes). While the tea is brewing prepare your cup to receive the chai – put 2 teaspoons of sugar in the cup and add milk (about 20%) of the cup’s volume. When the chai is ready – pour into your cup.

Iced tea brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice, milk and top-up the pitcher with cold water. Garnish and sweeten to taste.