Yield: approximately 8 servings

2 cups whole milk
2 cups prepared caramel ice-cream topping
6 whole cloves
6 whole allspice berries
4 cinnamon sticks
2 (2-inch) pieces candied ginger, chopped
½ vanilla bean, split lengthwise, seeds scraped and reserved
6 cups freshly brewed chai-flavored coffee

 
1. In a large saucepan, combine milk, caramel, cloves, allspice, cinnamon, ginger, and vanilla bean and reserved seeds. Cook over medium heat, stirring often, until mixture boils; remove from heat. Cover and let stand for 20 minutes. Add freshly brewed coffee to milk mixture; strain and serve immediately.