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 teaspoon 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.