Description
This Homemade Chai Concentrate recipe creates a rich and aromatic base for chai tea or chai lattes. Blending traditional Indian spices like cinnamon, star anise, cloves, cardamom, and ginger with Assam black tea, this concentrate balances warmth, spice, and sweetness. Perfect for making quick hot or iced chai lattes at home with your choice of milk.
Ingredients
Spices and Tea
- 3-4 tablespoons Assam black tea
- 2-3 cinnamon sticks
- 2-3 star anise
- 12 whole cloves
- 8 green cardamom pods
- 1 tablespoon black peppercorns
- 1/4 teaspoon ground nutmeg
- 1/3 cup chopped ginger root
Liquids and Sweeteners
- 5 cups filtered water
- 1/4 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1 tablespoon honey (optional)
- 1 tablespoon maple syrup (optional)
Instructions
- Crush Spices: Using a mortar and pestle, crush the whole spices coarsely to release their essential oils and aromas.
- Toast Spices: Dry toast the crushed spices in a saucepan over low heat on the stove for 2-3 minutes until fragrant, stirring frequently to avoid burning.
- Add Water and Flavorings: Add all the filtered water, chopped ginger, and ground nutmeg to the saucepan with the toasted spices.
- Simmer: Bring the mixture to a boil, then immediately reduce the heat and simmer for 5-10 minutes to extract flavors from the spices and ginger.
- Boil Again and Remove from Heat: After simmering, bring the mixture to a boil once more and then remove from heat.
- Add Tea Leaves: Stir in the loose Assam black tea into the hot liquid.
- Steep Tea: Let the tea steep for 3-5 minutes, being careful not to oversteep to avoid bitterness.
- Strain: Immediately strain the tea through a fine mesh strainer into a large glass bowl or pitcher to remove the spices and tea leaves.
- Prepare for Sweetening: Ensure the strainer and vessel are ready so the concentrate can be strained as soon as steeping finishes.
- Add Sweeteners: While the chai concentrate is still warm, add your choice of granulated sugar, dark brown sugar, honey, and/or maple syrup, stirring thoroughly to dissolve.
- Add Vanilla: Stir in the vanilla extract evenly into the chai concentrate.
- Cool Down: Let the chai concentrate cool to room temperature. Optionally, refrigerate but note it may become slightly cloudy.
- Store: Pour the cooled chai concentrate into a glass bottle and store in the refrigerator.
- Make Chai Latte: For a hot or iced chai latte, mix equal parts chai concentrate and your milk of choice.
- Prepare Iced Chai Latte: Pour chai concentrate over ice, then add milk for a refreshing iced chai latte.
- Prepare Hot Chai Latte: Warm the chai concentrate and combine with steamed milk. Top with milk foam if desired.
- Milk Options: Use any milk you prefer, such as 2% dairy milk for creaminess, skim milk, whole milk, half and half, sweetened condensed milk, almond milk, or oat milk.
Notes
- Do not oversteep the tea to prevent bitterness.
- Toast spices gently and watch carefully to avoid burning.
- Sweeteners can be adjusted or omitted based on your preference or dietary needs.
- Store chai concentrate refrigerated and consume within one week for best freshness.
- Milk choice can drastically change the flavor and texture of your chai latte.
- If refrigerating immediately, be aware the concentrate might become slightly cloudy but taste remains unaffected.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: Indian
