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Chai-Agave Syrup

yield
About 1/2 a quart
ingredients

8 Chai Tea bags

1 cup hot water from the espresso machine

1.5 cups agave nectar

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preparation

Steep 8 tea bags in 1 cup hot water for 5 MINUTES

Remove bags and carefully press out liquid absorbed into the bags

Measure the tea (it should be roughly .75 cup)

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Ratio should be 2:1, Agave:Tea

So you should be adding about 1.5 cups agave nectar

Stir well while hot to incorporate.

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Label and date. Store refrigerated for up to 2 weeks.