Chai Concentrate

Chai Concentrate

Simmered black tea and warm spices steep into a bold syrupy base for milky chai.

Total 40 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This concentrate steeps black tea with cinnamon, cardamom, ginger, cloves, and black pepper into a strong, fragrant syrup that gets diluted with milk. Make a batch on the weekend and keep it refrigerated for quick spiced tea lattes throughout the week.

Ingredients

  • 3 cups water
  • 8 whole cloves
  • 12 green cardamom pods, lightly crushed
  • 2 cinnamon sticks
  • 1 tablespoon fresh ginger, sliced
  • 1/2 teaspoon whole black peppercorns
  • 1 star anise pod
  • 5 black tea bags
  • 1/2 cup granulated sugar

Method

  1. In a medium saucepan, combine the water, cloves, cardamom pods, cinnamon sticks, ginger, peppercorns, and star anise.

  2. Bring to a boil over medium-high heat, then reduce heat and simmer briskly for 15 minutes to extract the spice flavors.

  3. Remove the pan from heat, add the tea bags, and steep for 5 minutes.

  4. Remove and discard the tea bags, pressing gently to release excess liquid.

  5. Stir in the sugar and return the pan to low heat, stirring until the sugar fully dissolves, about 2 minutes.

  6. Strain the concentrate through a fine-mesh sieve into a heatproof jar or pitcher, discarding the solids.

  7. Let the concentrate cool to room temperature before covering and refrigerating.

  8. To serve, combine equal parts concentrate and hot or steamed milk, adjusting to taste. Store leftover concentrate in the refrigerator for up to one week.

Rate this recipe

★ 3.4 (1)

Chai Concentrate

This concentrate steeps black tea with cinnamon, cardamom, ginger, cloves, and black pepper into a strong, fragrant syrup that gets diluted with milk. Make a batch on the weekend and keep it refrigerated for quick spiced tea lattes throughout the week.

40 min 16 oz 45 cal

Ingredients

  • 3 cups water
  • 8 whole cloves
  • 12 green cardamom pods, lightly crushed
  • 2 cinnamon sticks
  • 1 tablespoon fresh ginger, sliced
  • 1/2 teaspoon whole black peppercorns
  • 1 star anise pod
  • 5 black tea bags
  • 1/2 cup granulated sugar

Method

  1. 1

    In a medium saucepan, combine the water, cloves, cardamom pods, cinnamon sticks, ginger, peppercorns, and star anise.

  2. 2

    Bring to a boil over medium-high heat, then reduce heat and simmer briskly for 15 minutes to extract the spice flavors.

  3. 3

    Remove the pan from heat, add the tea bags, and steep for 5 minutes.

  4. 4

    Remove and discard the tea bags, pressing gently to release excess liquid.

  5. 5

    Stir in the sugar and return the pan to low heat, stirring until the sugar fully dissolves, about 2 minutes.

  6. 6

    Strain the concentrate through a fine-mesh sieve into a heatproof jar or pitcher, discarding the solids.

  7. 7

    Let the concentrate cool to room temperature before covering and refrigerating.

  8. 8

    To serve, combine equal parts concentrate and hot or steamed milk, adjusting to taste. Store leftover concentrate in the refrigerator for up to one week.