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!