I worked at Starbucks for a year, and the best part of the job was playing with flavors. Though now I wouldn’t touch most of their ingredients with a 10-foot pole, I did come out with one amazing combination: apple and Chai. There, when they make a caramel apple cider, they use apple juice. I would steam the apple juice and add a Chai tea bag (or 2), resulting in a beautifully warming blend of spicy sweetness. Now I heat apple cider for steeping, and the result is a richer version of the same.