This chai will have your entire kitchen smelling like a fancy candle store (via basically)
fancyOnce everything is nice and steeped, turn your stove back on to medium-high, and add your milk and maple syrup. Important note! The amount of maple syrup this recipe calls for is totally flexible, depending if you like your chai sweeter or more ginger-forward. Keep it on the flame for the next five minutes, and stir occasionally so it doesn’t foam up and spill all over your stove like a high school science experiment.
Pour this fragant sea of goodness through a fine mesh sieve into whatever kind of vessel you like to drink your liquids from, and you’re good to go! If I restrain myself and ~ don’t ~ drink the whole thing in one day, I’ll usually stir some espresso into it the next morning for an extra
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