Spiced Chai Tea Concentrate with Bee-Happy Honey

We were thrilled to be recipients of a jar of honey from the first harvest of Bee-Happy Honey of Boulder, Colorado.  In fact it couldn't have arrived at a better time  for me.  Like many people at this time of year I've been a little under the weather with a sore throat that I can't seem to shake. This jar of Rocky Mountain wildflower honey was part of a thoughtful gift box of goodies from friends who have started keeping bees at their home in Boulder, Colorado.  My first thought was to stir a generous spoonful of honey into a hot mug of tea, open up a good book and get back in bed.  But, then I started thinking about my blog and how I've never posted a hot drink sweetened with artisanal honey especially from Ginger's "Girls" first harvest.  I actually started to feel better, isn't the power of positive thinking amazing?  I searched for a hot drink using honey in wonderful little cookbook I have called, Covered In Honey by Mani Niall and there it was, a recipe for homemade Chai.  I'm probably late to jump on the 'it's so good homemade' Chai Tea Concentrate bandwagon, but better later than never.  I adapted the recipe to include spices and a tea blend that I enjoy.  Thanks Ginger for the honey and the inspiration.

Ingredients and Directions for Spiced Chai Concentrate with Bee-Happy Honey
makes 12 servings

6 cups water
2 coin size slices fresh ginger, slightly crushed
2 sticks cinnamon
2 strips orange zest
12 whole cardamom pods, crushed
1/2 vanilla bean, seeds scraped
10 whole cloves
2  whole star anise pods
1/4 teaspoon pink peppercorns, crushed
3 heaping tablespoons loose Orange Pekoe Tea, I used Peet's Masala Chai tea blend
2-4 tablespoons brown sugar
1/2 cup unpasteurized local honey, I used Bee-Happy honey

Bring the water to boil in a large pot.  Add all the spices, orange zest and loose tea.  Turn off the heat and allow to steep for 20 minutes.  Strain using a fine strainer, add the honey and brown sugar(to taste).  Enjoy your concentrated Chai tea by mixing one part tea with one part milk, I used soy milk. Store your Chai tea concentrate in the refrigerator for 2 weeks if it lasts that long!

This past week I was honored to be the featured blogger on America's Test Kitchen for my Meyer Lemon Rosemary Bar Cookies, just wanted to share what a thrill it was to be contacted and congratulated on my Twitter by America's Test Kitchen!