Homemade Chai Concentrate Recipe

Introduction

Homemade chai concentrate is a flavorful base that lets you enjoy delicious chai lattes anytime without the hassle. Infused with warm spices and black tea, this concentrate is easy to prepare and customize to your taste.

Ingredients

• 5 cups filtered water
• 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
• 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

1. Step 1: Crush the whole spices (cinnamon sticks, star anise, cloves, cardamom pods, and peppercorns) coarsely using a mortar and pestle.
2. Step 2: Dry toast the crushed spices in a saucepan over low heat for 2-3 minutes until fragrant, stirring frequently to avoid burning.
3. Step 3: Add the filtered water, chopped ginger, and ground nutmeg to the saucepan with the toasted spices.
4. Step 4: Bring the mixture to a boil, then immediately reduce heat and simmer for 5-10 minutes to infuse the flavors.
5. Step 5: After simmering, bring the mixture back to a boil, then remove it from the heat.
6. Step 6: Stir in the Assam black tea leaves.
7. Step 7: Let the tea steep for 3-5 minutes, careful not to over-steep as it may become bitter.
8. Step 8: Quickly strain the tea through a fine strainer into a large glass bowl or pitcher to separate the solids from the liquid.
9. Step 9: While the concentrate is still warm, stir in granulated sugar, dark brown sugar, and optional sweeteners like honey and maple syrup.
10. Step 10: Add vanilla extract and mix well.
11. Step 11: Allow the chai concentrate to cool to room temperature. Refrigerate to cool faster if desired, though this may cause slight cloudiness.
12. Step 12: Once cooled, transfer the chai concentrate into a glass bottle and store it in the refrigerator.
13. Step 13: To make a chai latte, mix equal parts chai concentrate and milk.
14. Step 14: For iced chai lattes, pour the concentrate over ice and add milk.
15. Step 15: For hot chai lattes, warm the concentrate before adding steamed milk, and top with milk foam if desired.
16. Step 16: Use any type of milk to suit your preference, from dairy to almond, oat, or even sweetened condensed milk.

Tips & Variations

• Adjust the sweetness by adding more or less sugar and optional sweeteners to fit your taste.
• Try different teas like Darjeeling or Earl Grey for a unique flavor twist.
• For a spicier chai, increase the amount of ginger or black peppercorns.
• Experiment with non-dairy milks such as almond or oat milk for vegan-friendly lattes.

Storage

Store the chai concentrate in a sealed glass bottle or jar in the refrigerator for up to 1 week. Shake gently before use. Reheat gently on the stove or in the microwave for hot lattes. Avoid boiling the concentrate once sweetened to preserve flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground spices instead of whole spices?

Yes, but whole spices toasted and freshly crushed offer the best flavor and aroma for chai. Ground spices can be used in a pinch but may result in a less vibrant taste.

How long does the chai concentrate keep in the fridge?

Properly stored in a sealed container, chai concentrate lasts about one week in the refrigerator. Always check for any off smells before using.

Homemade Chai Concentrate Recipe

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★★★★★

5 from 56 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: Approximately 5 cups of chai concentrate 1x

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Description

This Homemade Chai Concentrate recipe is a rich, aromatic blend of Assam black tea and a robust mix of warming spices, simmered to perfection and sweetened to taste. Ideal for creating hot or iced chai lattes at home, this concentrate offers authentic flavor with customizable sweetness and milk options.

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Ingredients

Scale 1x2x3x

Spices

• 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

Other Ingredients

• 5 cups filtered water
• 1/3 cup chopped ginger root
• 1/4 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 2 tablespoons dark brown sugar
• 1 tablespoon honey (optional)
• 1 tablespoon maple syrup (optional)

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Instructions

1. Crush Spices: Use a mortar and pestle to coarsely crush the whole spices. A coarse grind is sufficient to release their flavors.
2. Toast Spices: In a saucepan over low heat, dry toast the crushed spices for 2-3 minutes until fragrant, stirring frequently to prevent burning.
3. Add Water and Ginger: Add 5 cups of filtered water, chopped ginger root, and ground nutmeg to the saucepan with the toasted spices.
4. Simmer Mixture: Bring the mixture to a boil, then immediately reduce the heat and let it simmer for 5-10 minutes to infuse the flavors.
5. Bring to Boil and Remove: After simmering, bring the mixture back to a boil, then remove the saucepan from heat.
6. Add Tea: Stir in the loose Assam black tea into the hot liquid.
7. Steep Tea: Let the tea steep for 3-5 minutes, being careful not to over-steep to avoid bitterness.
8. Strain Concentrate: Immediately strain the tea through a fine strainer into a large glass bowl or pitcher to remove solids and spices.
9. Add Sweeteners: While the concentrate is still warm, stir in granulated sugar, dark brown sugar, and optional honey and maple syrup according to your preferred sweetness.
10. Stir in Vanilla: Add the vanilla extract and mix well into the warm chai concentrate.
11. Cool Concentrate: Let the chai concentrate cool to room temperature. You can refrigerate it but note it may become slightly cloudy.
12. Store: Transfer the cooled chai concentrate into a glass bottle and store in the refrigerator.
13. Make Chai Latte: To serve, mix equal parts chai concentrate and your choice of milk. For iced chai, pour concentrate over ice and add milk.
14. Prepare Hot Latte: Warm the chai concentrate and combine it with steamed milk, optionally topping with milk foam for a creamy latte experience.

Notes

• Use a coarse grind for spices to maximize flavor without clouding the concentrate.
• Watch the toasting spices closely to prevent burning and bitterness.
• Do not over-steep the tea to avoid a bitter taste.
• Sweeteners can be adjusted based on personal preference or omitted for unsweetened chai.
• Various milk types can be used including dairy (2%, skim, whole), half and half, or plant-based milks like almond or oat milk.
• Store chai concentrate in a sealed glass container in the fridge for up to one week.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Beverage
• Method: Stovetop
• Cuisine: Indian

Keywords: chai concentrate, homemade chai, chai latte, spiced tea concentrate, Indian tea, chai recipe, black tea concentrate, warming spices