The problem with your Starbucks and even Peet’s chai is that it is too darn sweet. Here is a recipe (see page 3) you can make at home and sweeten (or not) to your own taste. I found this in the San Francisco Chronicle food section five years ago. It was referred to as “the best chai this side of Bombay” and comes from Raman Bechar who owned a coffee and tea shop in Half Moon Bay which I believe is now closed. This is the perfect thing for cool spring and foggy summer mornings. Be sure to use fresh spices for your chai masala. Penzey’s is my favorite source for spices and herbs. You can mail order from them, but if you are lucky enough to have a shop nearby (there’s one in Menlo Park) that’s even better.