For Crock Pot Chai:
Multiply the recipe based on how much you want to make. I usually make a gallon or 16 cups.
Use water as the base, not milk.
You can be more generous with your spices and add an extra tea bag or two to make it a strong batch.
Cook on low for 4 hours. I pull out the tea bags and discard but keep the spices in the spice ball and let it steep at room temperature. At this time, if you’ve crushed the spices you can strain it.
I ladle out as much as I need and heat it when I am ready to drink it with a generous splash of light cream or half ‘n half and sugar based on taste.
Keep it in a large mason jar in the fridge or on your kitchen-counter in a Mason jar and use as much as you like. Chai’s Ayurvedic goodness permeates your kitchen!!! In the summer, it makes for great on-the-go-iced chai.