Recipe courtesy Heather Howitt; Owner of Oregon Chai 

4 cups water
4 cups whole milk
1/2 teaspoon cardamom seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon cinnamon chips
1 star anise
1 whole nutmeg
1 teaspoon peeled and minced fresh ginger
1 Madagascar Bourbon vanilla bean, chopped fine 
4 teaspoons black tea leaves, strong, robust tea works best
8 ounces grade "A" honey

Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold. 

*Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.
 

Bloody Mary

Recipe courtesy Bobby Flay, 2001

20 ounces tomato juice
6 ounces vodka
2 dashes Hot Sauce
1 dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
1 lemon, juiced
Ice
Celery spears, for garnish
1 jalapeno pepper, slivered, for garnish

Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos.