My Perfect Chai - What's Yours?

I'm hoping to get some comments from this post. What's your "perfect chai" recipe? I've found that each chai drinker has his/her own magic formula.

Here are two of my favorites. This was actually from an earlier Newsletter on my Serendipity Teas site.

"I am on a quest for the perfect chai. I have taken a dislike to those premixes. They’re too sweet or too milky or not spicy enough, or something! I’ve finally found two that, for me, are always a success! I hope you enjoy these recipes as much as I do.

Black Chai (without milk or sweetener)
For when I’m in a spicy – and not sweet – mood.
1+ teaspoon Serendipity Teas Chai Spice
6 - 8 oz water
2 - 3 slivers fresh ginger root, peeled
Pot for boiling
Strainer
Tea cup

Add the peeled ginger root to the pot and bring to a boil. Add the Chai Spice tea and turn off the burner. Steep until desired strength. (I prefer about 3 minutes.) Pour the liquid (through the strainer) into the tea cup. Enjoy!

Chai Latte (with milk and sweetener)
For when I’m in the mood for an indulgence.
1+ teaspoon Serendipity Teas Chai Spice
6 - 8 oz water
1 teaspoon maple syrup (the real stuff - honey is OK, too)
Tea sock or filter
Large mug
Milk (Rice and soy work, too)
Frother (Pampered chef sells a nice one)

Bring the water to a boil. Add the Chai Spice to your tea sock or filter. Pour the boiling water over the tea sock/filter in the large mug. Steep until desired strength. (I prefer mine about 3.5 minutes. I make it strong because I’m adding to it.) Stir in 1 teaspoon of real maple syrup. Once the steeping is complete, top off with milk – to taste. Froth the liquid until a nice foam forms on top. Trust me, you’ll need a big mug with plenty of space on top for the frothing. Indulge!"