In a saucepan bring 2 cups of water to a boil over medium heat and add the spices, simmering for 2 minutes. Add tea bags, milk and sugar, stirring to combine.
1
Strain the chai
Remove from heat then cover the pot and let it steep for 10 minutes. Strain the tea into a large mixing bowl, discarding spices and tea bags. Let cool completely to room temperature.
2
Make egg mixture
In the large bowl whisk in the eggs, egg yolks and vanilla extract into the chai. Heat a large cast iron skillet or non-stick sauté pan over medium heat, add 1 tablespoon of the butter and allow to melt.
3
Cook French toast
Soak the bread in the egg mixture, turning to coat. Add two slices of the bread and cook until golden brown on the bottom, about 2 min. Flip and cook about 2 minutes.
4
Serve French toast
Add an additional tablespoon of butter and repeat with the remaining slices of bread. Serve topped with whipped cream and maple syrup.