Try this fragrant, dessert-like caffeine-free chai tea.
Pour the filtered water in a stainless steel or ceramic pan and add the first seven ingredients. Put on the lid. Bring to a boil. Turn down heat and simmer for 30 minutes. Strain this chai mixture concentrate and set aside. Add the vanilla bean (which you have mushed in a mortar and pestle enough to release the vanilla flavor) to the concentrate and infuse for 2-5 minutes. Strain this out.
Add the milk and lavender flowers to another saucepan, put the lid on, and warm without boiling. Turn off heat and strain the flowers out.
Fill your cup about 2/3 to 3/4 full with the chai mixture. Add the lavender milk mixture. If using vanilla extract, add that now.
Top with Half and Half if desired. Sweeten with honey or other sweeter if desired to taste. Enjoy!
The concentrate can be stored in the refrigerator for up to one week.