4 Ceylon Cranberry Tea bags
2 cups cranberry juice cocktail -- heated
3/4 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
8 cups milk
1 tablespoon vanilla
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
whipped cream
additional ground nutmeg
Candy canes (optional)

Pour the hot cranberry juice coctail over tea bags in a large saucepan. Cover and let stand 3 to 5 minutes. Remove tea bags. Stir in sugar and cocoa powder. Cook and stir over medium heat just till mixture comes to boiling. Stir in milk, vanilla, cinnamon and nutmeg; heat through. Do not boil. Pour into cups. Top each serving with a dollop of whipped cream sprinkled with nutmeg. If desired, insert candy canes for stirrers.

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NOTES : Featured at the Cranberry Tasting Affaire, November 17, 2001. Chai, a spiced milk and tea blend that originated in India, is popping up in a variety of versions in coffeehouses all over America. Here's a cranberry-chocolaty-rich way to tap into the craze.