But at the same time, I was a complete zombie last night, going on only 2 hours of sleep from the night before — so perhaps it’s best, and hopefully when we do meet I will be in a better state of mind.

First, I used cinnamon bark pieces — so, not ground, but not full sticks. Tiny little broken-up pieces of sticks. So the cinnamon is good to go.

Second, the cardamom pods. Since there are only about 20 or so in each container, I was hoping that a tea-maker might see it as a wise decision to try and include one in their tea bag.

Third, the cloves: these are the trickiest, since they can be hard to spot. But since I’ve been making tea this way (I, too, made a batch for myself) for a few days, I’ve noticed that it’s physically hard to scoop the tea if you have too many cloves. In this way, I’m hoping they’ll disperse themselves.

I will say that the main problem with doing the tea this way is the vanilla. I didn’t know how to add vanilla — seemed like if I cut up vanilla beans, the tiny seeds would escape and end up in someone’s cup of tea if they were using a strainer. So I left out the vanilla, and I think it’s to the tea’s detriment. (It’s still really good, though.)

FYI, I made a separate batch using Rooibos tea instead of black tea, to make a naturally caffeine-free variety. It, too, is delicious. I think this is the one I’ll end up stocking for myself, since I like to use up my caffeine budget on my morning home-roasted coffee, and then do naturally caffeine-free for the rest of the day.

Let me know if you find a solution for the vanilla problem!

I, in fact, made this chai, too, from the same web site (which you put me on to), and sent it off less prettily – in small, round 1/4 c. plastic containers as stocking stuffers for family members. But of course I had to pre-taste it myself – and Kenton says it tastes authentically like chai he was served in India. So of course it’s our current favorite winter drink now, and I’m drinking a mug as I look out on the snow this morning. Great stuff!

Here’s my question, though: If you mix together a larger batch with the idea people will make single-cup servings, what with all the large spice pieces, can you be certain each individual serving will get the right amount and combination of spice to it? (e.g. what if the 1 1/2 teaspoons doesn’t pick up one of the cinnamon sticks, or too many cloves?) Maybe that doesn’t matter and I’m just too type-A. I’d love to make some of this to keep on-hand when my family comes next week, but wasn’t sure how that would work.

Tim thanks you for revoking encouragement!