Homemade Chai Concentrate
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For many people, chai lattes are the sugary, flavored drinks that they order instead of coffee. At most coffee shops that I’ve been to, this is simply a sweet, flavored tea concentrate.
When I’m out and about, I order a dirty chai with little sweetener. But, at home, if I’m not using the Homemade Masala Spice Blend for a quick, warm drink, I will use this chai concentrate. It takes a little more effort, and you have to have space in your refrigerator to store it, but it’s about as close as I’ve gotten to an authentic chai drink that I had at an Indian restaurant, in as short a time as possible.
Homemade Chai Concentrate
Ingredients:
5 cups water
8 whole black peppercorns
12 cardamom pods, crushed
8 whole cloves
4 cinnamon sticks or 2 teaspoons ground cinnamon
2 whole star anise pods (optional)
4-inch piece fresh ginger, sliced (wash, no need to peel)
4 tsp vanilla extract
1/2 tsp ground nutmeg
1 tsp ground allspice
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5 black tea bags (or green/oolong or rooibos)
Directions:
In a small saucepan, bring all spices to a boil. Reduce heat to low, and add the tea bags, and simmer for 20 minutes. Bulk black tea can also be used, if you prefer.
Remove from heat. Strain through a fine mesh sieve. Refrigerate chai concentrate for up to 2 weeks.
To make 1 serving using your chai concentrate:
Gently heat 1/2 cup milk and 1/2 cup Chai Concentrate until warmed. Add sweetener of choice, if using.
Froth with a little whisk, if desired, and dust with nutmeg or cinnamon. Enjoy!
