Dawn’s Low-Carb Chai Tea Concentrate

(makes 2-4 drinks)

2 cups water
3 Bigelow Darjeeling Blend tea bags (or any other black tea of your choice)
4 1 1/2 in. slices fresh ginger (use vegetable peeler)
1 2 in. cinnamon stick
4 whole cloves
1 teaspoon powdered cardamom
1 dash nutmeg
1 6 in. vanilla bean (cut up into 1 in. pieces)
1/3 cup Splenda

Bring 2 cups of water to a boil and toss in teabags then all other ingredients except Splenda. Reduce heat and simmer about 5 minutes, stirring occasionally. Remove from heat; stir in Splenda to dissolve.

Drink hot or cold - I drink this either 50/50 with unsweetened soy milk or (usually) with some cream or half-and-half splashed in. Refrigerate leftover concentrate.

NOTE: It also works well with powdered equivalents of the ginger and cinnamon and with vanilla extract.