Other than water, I drink tea more often than anything else and chai tea is one of my favorites. I snitched this recipe from Nikki and changed it a tiny bit to suit my sensitivities. Cow’s milk and/or darjeeling tea can be used in place of almond milk and rooisbos tea. Also agave nectar or brown sugar can be used in place of honey.

5 cups water
3 cups almond milk
6 Tbs honey
1 Tbs fennel seed
6 cardamon pods
12 cloves
1 cinnamon stick
1/4 inch ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
2 Tbs rooisbos tea leaves

In a large sauce pot combine water, honey and spices, leaving almond milk and tea out. Simmer on low for 10 minutes, add almond milk and tea leaves. Simmer for another 2 minutes. Turn off heat and steep for 3-5 minutes. Strain through a fine mesh filter and serve hot.