Ingredients

• Kumquats, optional
• 6 cups Double-Strength Chai, recipe follows
• 32 ounces rye whiskey
• 24 ounces lemon-lime soda, such as 7UP
• 1 tablespoon cloves
• 1 teaspoon black peppercorns
• 32 green cardamom pods
• Eight 2-inch pieces Indian-style cinnamon bark
• 4 star anise pods
• One 2-inch piece fresh ginger, sliced thinly
• 5 tablespoons loose leaf black tea
• 1 1/2 cups dark brown sugar

Instructions

1. If you like, make pretty ice cubes by putting a slice of kumquat in each square of a few ice cube trays. Fill with water and freeze.
2. Stir together the chilled Double-Strength Chai, rye whiskey and lemon-lime soda. Serve, tumbling in your pretty ice cubes, if using.
3. Combine 8 cups water, the cloves, peppercorns, cardamom pods, cinnamon, star anise and ginger in a large saucepan or pot. Bring to a boil. Reduce heat to a low simmer, cover and let it go for 10 to 15 minutes.
4. Bring the pot back up to a boil and add the black tea. Stir, turn off the heat and allow the tea to steep for 3 minutes. Dissolve the brown sugar in the hot tea mixture. Strain, and chill the chai in the fridge.