How to do it: Mix loose tea, pepper, and spices and place in fillable tea bags from a kitchenware or tea shop. Deck mugs with ribbon and tuck in purchased honey sticks and makeshift cinnamon stirs.

Perfect for: Schoolteachers, girlfriends, and coworkers.

Instructions for tea bags and mugs: To make a tag for filled tea bags, cut a 1x1-inch square from card stock. Stamp a design on the square. Punch a hole in the top and place the tea bag string through the hole and tie to the tea bag. Embellish a mug by wrapping a ribbon around the outside, overlapping the ends and gluing into place.

Chai Tea Bags
Ingredient amounts depend on how many tea bags you choose to make. Instructions give the amounts needed for each tea bag. Consider 1 to 2 bags per mug. We created decorative tags and tied them to each tea bag with clean kitchen string. Remember to include serving directions (below) with each tea gift.

Whole cloves
Whole black peppercorns
Whole cardamom seeds (without pods)
Fillable tea bags*
Black tea leaves
Star anise
Crystallized ginger
Dried grated orange or lemon peel**

For each tea bag, with a mortar and pestle slightly crush 3 whole cloves, 3 black peppercorns, and 1/4 teaspoon cardamom seeds; transfer to a fillable tea bag. Add 1 1/2 teaspoons tea leaves, 1 star anise, 1 small piece crystallized ginger, and 1/2 teaspoon dried orange or lemon peel. Close the bag as directed by manufacturer, adding a string and tag, if desired. Store tea bag(s) in an airtight container or bag for up to 3 months. Makes 1 tea bag.

To serve Chai Tea: For each serving, pour 1/2 cup of boiling water over 1 tea bag in a tall mug. Let steep for 3 to 5 minutes. Remove tea bag. Add 1/2 cup steamed (or warmed) milk (adjust amount of milk according to mug size) and 1 teaspoon honey, if desired. Stir and serve with a tall cinnamon stick.

*Note: Tea bags can be purchased at specialty kitchen stores (or online at www.miniminit.com and other sites).

**Note: If you like, you can make your own dried orange or lemon peel. Using a vegetable peeler, remove 1/2-inch-wide strips of peel (colored part only) from an orange or lemon. Cut strips into 1-inch pieces. Let dry on paper towels for at least 24 hours. Use 1 piece of peel per tea bag in place of the 1/2 teaspoon dried grated peel.