Contributed by Anita

This recipe is much less time consuming than the one I just shared & super delicious. But, since I had already included the other, I didn’t feel the need to delete it. Anita says Jacki uses buckwheat honey, which gives it a nutty flavor. It’s yummy warm too.

For the iced chai:

• 4 tea bags of chai
• 1 quart water

For the honey syrup:

• 1/4 cup honey
• 1/4 cup water

To serve:

• Milk, any kind

Steep the tea: Combine tea & water in a quart-sized jar.

Cover & let steep at room temperature for at least 4 hours or up to 12 hours. Tea will become stronger & more infused the longer it stands.

Make the honey syrup: Combine honey & water in a small glass container. Microwave for 30 seconds. Stir to dissolve the honey.

Cool & store in the refrigerator for up to a week.

Remove the tea bags: Once tea has infused to your liking, remove tea bags. The tea is ready to be used immediately, or cover & refrigerate for a week or more.

Assemble an iced chai latte: Place a few ice cubes in a glass. Pour 1 to 3 teaspoons of honey syrup over the ice cubes. Fill glass with a cup or so of iced chai & top with as much milk as you like.

Stir to combine & taste. Add more honey syrup or milk, if desired.