Makes 2 servings

This is a version of an East Indian spiced tea made with local cream and sweetened with maple syrup.

2 cups water

12 green cardamom pods

16 black peppercorns

8 whole cloves

4 slices fresh ginger root

1½ cups half-and-half or whole milk

2 teaspoons black tea leaves

2 tablespoons maple syrup

Crush cardamom pods and peppercorns lightly. Place water and spices into a saucepan, bring to boil and simmer, covered, for 10 minutes. Add cream or milk and bring back to a simmer. Do not cover. The tea will get frothier as it simmers, but should not be allowed to boil over. Turn off heat, immediately adding tea leaves. Cover and let steep for three minutes. Strain, sweeten, and serve.

For frothy chai: Strain into a clean saucepan and add syrup. Scrape spices and tea out of original pan, then pour chai back and forth between the two pans. Increasing the height from which you pour adds to the fun and froth, and cools the chai to a pleasant drinking temperature.