Chai Concentrate

Homemade Chai Concentrate is quick and easy to make with just a handful of spices and your favorite black tea.

Prep Time 30

Total Time 30

Servings

Ingredients

6 cups water
4-6 tablespoons honey
2 tablespoons dried ginger pieces
5 cinnamon sticks
2-3 star anise pods
1 teaspoon whole cloves
½ teaspoon allspice berries
1 heaping tablespoon green cardamom pods
Up to 1 teaspoon whole black peppercorns optional
4 tablespoons black tea leaves OR 5 black tea bags
1 vanilla bean OR 1 tablespoon vanilla bean paste OR 1 tablespoon vanilla extract
Milk of your choice for serving

Instructions

In a saucepan, bring the water, honey, whole spices, and vanilla bean (if using) to a boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
Remove from heat and add the tea leaves or tea bags. Steep for 5 minutes before removing tea bags. Strain out the spices and stir in the vanilla bean paste or extract, if using.
Pour into an airtight container and allow to cool to room temperature before storing in the refrigerator for 1-2 weeks.
To serve, mix anywhere from 1 to 2 parts concentrate with 1 part milk of your choice (whole, soy, almond, oat, etc). Serve over ice or heat.

Notes

Makes 4-5 cups of concentrate.

I like to gently crack open or lightly crush my whole spices in a mortar and pestle before adding them to the boiling water; it seems to help release some of the flavor. This is totally optional, so go where your heart leads you.

This recipe was originally written using ¼ cup coconut sugar + 2 tablespoons honey. I have updated it to use only honey to make it easier for those who do not keep coconut sugar in their pantry. Feel free to use the coconut sugar + honey combination if you prefer.

Replace the honey with the liquid sweetener of your choice (agave, maple syrup, etc) if a vegan concentrate is desired.

Nutrition