• 1 teaspoon cardamom

  • 1 teaspoon ginger

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cloves

  • 1/2 teaspoon nutmeg

  • 1 14-ounce can condensed milk (sweetened or unsweetened)

Mix the spices and condensed milk thoroughly. Refrigerate at least 24 hours.

Brew a strong black tea (Assams are great) or Rooibos for an herbal chai. Stir in 1/2 to 2 heaping teaspoons of chai concentrate mix per cup of freshly steeped tea. Enjoy!

Bill Waddington is the founder and president of specialty shop TeaSource in St. Paul. He has served on the board of directors of the American Premium Tea Institute and was chairman of the 2004 Specialty Tea Institute Symposium.