In place of the dried spices that traditionally go into chai, we used scented geranium leaves and anise hyssop, which we grew in our test garden.
Put geranium leaves and anise hyssop flowers in a heatproof container. Pour 1 cup boiling water over them and steep 15 minutes.
Strain and divide liquid between 2 mugs. Pour 1/2 cup each tea and soy milk and 1 tbsp. sugar into each mug. Stir to combine.
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