CHAI LATTE
Steps:
- For the chai syrup: In a small saucepan, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and add the tea bags. Let steep for 10 minutes, then remove the tea bags, pressing on them to extract as much flavor as possible. Transfer the chai syrup to a jar. Use right away or refrigerate for up to 1 month. Makes about 1 1/4 cups syrup, which is enough for 5 to 6 chai lattes.
- For the chai latte: Pour 3 to 4 tablespoons of the chai syrup in a large mug. In a medium saucepan, warm the milk over medium-high heat, whisking constantly, until steaming and foamy on top, about 3 minutes. Slowly pour into the mug, then garnish with ground cinnamon and serve.
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