Iced Chai Latte

Method

1. Combine water, sugar, cloves, cardamom, cinnamon sticks and sliced ginger in large saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add tea bags. Reduce heat; simmer, covered, about 30 minutes or until very fragrant.
2. Strain tea through fine mesh strainer into 1 litre glass measuring jug; cool to room temperature. Pour mixture into two ice cube trays, 14 (2-tablespoon) cubes each. Freeze overnight or until solid.
3. For each serving, combine seven chai cubes, 45ml cream, 75ml milk, ½ teaspoon grated fresh ginger and ¼ teaspoon vanilla extract, if desired, in pitcher of KitchenAid Magnetic Drive Blender. Cover and blend on Icy Drinks/Smoothies setting.
4. Pour into glasses; serve immediately.