Coffee Chai (serve iced or hot)

This chai variation combines brewed espresso coffee--flavored with cinnamon, gingerroot, cloves, nutmeg and cardamom--with the milk, and adds honey and vanilla extract or vanilla schnapps.

Ingredients:

• 6 to 8 slices of fresh ginger
• 2 cinnamon sticks
• 8 whole cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp. ground cardamom
• 2 cups water
• 2 T freshly ground espresso coffee
• 1.5 cups milk (2% or whole is best, but skim or soymilk will work fine)
• 3 T honey
• 1 to 1.5 tsp. sugar
• 2 tsp vanilla extract or 1 shot of vanilla schnapps
• Garnish: real whipped cream, ground cinnamon and ground nutmeg, cinnamon stick

Directions:

Bring water and spices, including ginger, to a boil in a small saucepan. Add coffee to French Press - pour spiced water over coffee. Let brew 4 to 5 min. Rinse pan. Pour strained brew back into pot. Add honey and sugar and stir until dissolved. Add milk; bring just up to a boil but not boiling. Remove from heat. Add schnapps or vanilla. Serve hot with garnishes, or chill and blend with ice for a frappe or serve chilled over ice cubes.

Number of Servings: 2 large or 4 small

Notes from the Cook: If you don't have a French Press, you can also make some espresso coffee the traditional way and add the spices after brewing. Strain through a coffee filter before adding sugar, honey and milk.