There's a proper way to make Chai when you have the time and can enjoy the process. The key to a delicious cup of chai is the fat in the milk which absorbs all of the essential oils from the spices. Whichever type of milk you use, opt for something that isn't totally fat free.
4oz fresh water
4oz milk (not skim, can be almond, dairy, soy, coconut)
1 tbs. Pumpkin Spice Chai
1-2 tsp of sugar, agave, or honey
Place all of the ingredients in a small pot. Don't worry about putting the tea in an infuser, it's better if the tea leaves can flow freely around infusing their delicious flavor. Heat the pot over medium heat. Allow small bubbles to rise around the perimeter of the pot before stirring. Stir the sides and bottom of the pot well to prevent scalding.
When the milk comes to a boil, turn off the heat and stir well. Bring to a boil again, turn off the heat and stir well. Allow the tea to steep for 5-6 minutes. Use a fine mesh strainer or sieve and pour the tea into your favorite mug or travel mug.
Sip and enjoy the flavors of Fall!
(This recipe works great with any chai tea!)