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Apr 8, 2007

Prep Time:Less than 30 min
Special Considerations:Diabetic
Chi Tea

8 tablespoons Splenda (or sugar if you prefer)
 1/8-teaspoon salt
 5 cups water
 2 teaspoons cinnamon ground
 1/2 teaspoon dried ginger ground
 1/2-teaspoon allspice ground 
4 cup-size standard tea bags
1-1/2 teaspoons vanilla extract 
non dairy creamer
Place first 7 ingredients in medium boiler. Bring liquid almost to a boil. Turn off heat and remove pot from heat. Place the tea bags into the liquid; cover and steep for about 15 minutes. This is an important step to rid the liquid of the granular texture of the spices ... Strain the tea liquid through a fine sieve into an ice-cooled bowl. Cooling down the tea quickly helps it to last longer. Allow cooling a bit and then add the vanilla extract.
Refrigerate until ready
to use. To make a cup in a 12 oz mug ... add non dairy creamer to the mug and add chai tea to desired level in mug. Microwave on high 1-2 minutes.
Mixture is good for about a week.
Visibility: Everyone
Posted: Sunday April 8, 2007, 7:44 pm
Tags: tea spicy [add/edit tags]

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