<p> I knew that I had posted &#34;my&#34; chai recipe at some point in the past, but when I found it, I discovered that it was an old version. Time to update it, especially since as I&#39;ve been getting more and more requests for the recipe of late. Something about cold weather.</p> <p> The single biggest difference between the version I posted before and this one is that I&#39;ve been using rooibos (aka redbush) tea for the last several years. This started because I was making it for a bunch of yoga practitioners, some of whom had sworn off caffeine. The unexpected benefit was that 1) rooibos is very tasty, and 2) unlike black tea, rooibos doesn&#39;t get bitter if you steep it more than a couple of minutes. This means it&#39;s possible to steep it for a long time and make a strong tea that stands up well to milk or milk-analogues.</p>