Skip the syrupy versions in the store - this deeply-fragrant, richly-spiced homemade chai concentrate will satisfy your every chai craving.
Prep Time5mins
Cook Time40mins
Total Time45mins
Course: Drinks
Cuisine: Indian
Servings: 1liter
Ingredients
5cupswater
3inchesfresh ginger, sliced into coins
2cinnamon sticks
3star anise
1tablespoonblack or pink peppercorns
60cardamom pods
20whole cloves
1teaspoonwhole coriander, optional
1orange peel, optional
½cupwhole leaf loose black tea or 12 tea bags
¾cuphoney, more or less to taste
1tablespoonmolasses
1 ½tablespoonsvanilla extract
1tablespoonfresh lemon juice
Instructions
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to low and simmer for 20-30 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week. (Alternatively, the concentrate may be frozen for up to six months, so consider freezing the concentrate as ice cubes to reheat in single size portions.)
To serve
Serve with milk in a ratio of 1:1.
To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk, almond milk, or coconut milk and enjoy thoroughly.
Notes
If you have a cut leaf loose tea (e.g. Yorkshire Gold) rather than a whole leaf loose tea, cut the amount of tea in half and use only 1/4 cup.