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Chai Tea Concentrate

A homemade chai tea concentrate that combines black tea and warming spices for a flavorful base you can mix with milk or water for a cozy drink all week long.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 cups
Course: Beverage
Cuisine: Indian
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups water
  • 6 black tea bags or 3 tablespoons loose black tea
  • 4 cardamom pods lightly crushed
  • 2 cinnamon sticks broken into pieces
  • 1 tablespoon fresh ginger sliced thin
  • 6 whole cloves
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black peppercorns
  • 2 star anise pods
  • 1/4 cup raw honey or maple syrup
  • Pinch of salt

Equipment

  • Medium saucepan with lid
  • Measuring spoons and cups
  • Wooden spoon for stirring
  • Fine mesh strainer or cheesecloth
  • Glass jars for storage
  • Mortar and pestle (optional, for crushing spices)

Method
 

  1. Lightly crush the cardamom pods and cinnamon sticks using a mortar and pestle or the back of a spoon.
  2. Slice the fresh ginger into thin rounds for even infusion.
  3. Pour 4 cups of water into a medium saucepan and bring to a rolling boil over medium-high heat.
  4. Add crushed cardamom, cinnamon pieces, ginger slices, cloves, fennel seeds, peppercorns, and star anise to the boiling water and stir to combine.
  5. Reduce heat to medium-low, cover the saucepan, and simmer for 15 minutes.
  6. Uncover the pan, add the black tea bags or loose tea, stir gently, and simmer uncovered for 10 to 12 minutes.
  7. Remove from heat and stir in the honey or maple syrup along with a pinch of salt until dissolved.
  8. Strain the concentrate through a fine mesh strainer lined with cheesecloth into clean glass jars, pressing on the solids to extract all the liquid.
  9. Allow the concentrate to cool completely at room temperature, then seal the jars and refrigerate.

Notes

Store in the refrigerator for up to 2 weeks or freeze in ice cube trays for up to 3 months.