Chai Concentrate

by Kris on December 6, 2011

Lately, I’ve been obsessed with warm drinks. I’ll drink almost anything in a mug! Chai tea is no exception. Nothing warms the soul like a cup of this fragrant Indian beverage.

I’ve always boiled the spices directly in my milk, however I decided to try making a concentrated version with water. A concentrate is much more flexible, as you can mix it with milk or soy/nut milk. You can also add it to baked goods to make chai spiced cookies, cakes, or even pie.

  • 5 cups water
  • 10 bags of black tea (I used a mixture of orange pekoe and English breakfast)
  • 2 cinnamon sticks
  • 1 vanilla bean, sliced in half
  • ½ cup brown sugar
  • 12 whole cloves
  • 9 cardamon pods
  • ½ Tsp freshly ground nutmeg
  • 2 star anise pods
  • ½ Tsp black peppercorns
  • 8 corriander seeds
  • ½ Tsp ground allspice
  • 1 Tbsp orange zest
  • 1 inch piece of ginger, sliced into discs
  • 1 Tbsp. honey (optional)

In a large pot, bring water to a rapid boil. Add tea bags, spices, orange zest and ginger. Reduce heat, cover and simmer for 20-25 minutes.

Remove from heat, stir in honey and let stand 10 minutes.

Line a sieve with cheesecloth and strain concentrate. Discard spices.

Store concentrate in a sealable container in the fridge for up to two weeks.

To make Chai tea combine 1/3 cup of concentrate with warm milk(or soy/nut milk).

Concentrate can also be mixed in with a number of recipes. Try mixing it with cookie batter for chai spiced cookies or mix with seltzer water for a chai soda!


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