How to make Chai Tea Concentrate
Ingredients
- 6 cups water
- 1/3 cup sucanat, or rapadura, or natural sweetener of your choice (like this)
- 2–3” fresh ginger, sliced
- 5 cinnamon sticks
- 1 teaspoon peppercorns
- 2 vanilla beans
- 3 star anise
- 15 cloves
- 5 allspice (optional)
- 2 teaspoons cardamom seeds
- 5 black tea bags
- Milk of your choice (both dairy and non-dairy milks will work– my favorite is whole, raw cow milk)
Instructions
- In a medium pot, bring the water and sweetener to a boil and simmer until the sweetener is fully dissolved.
- Add all of the spices, and continue to simmer on low heat for 20 minutes.
- Remove the mixture from the heat, add the tea bags, and let them steep for 10 minutes.
- Strain out the spices and tea bags and store your chai concentrate in the fridge (it will last for several weeks–but I doubt it’ll be around that long!)
- To serve: Mix the chai concentrate 1:1 with milk. Gently heat in a small saucepan until it reaches the desired temperature. Pour into your favorite mug and enjoy. 🙂
