Homemade Chai Concentrate
2012-09-27
- Yield : 6 C.
- Servings : 12 servings (with added non-dairy milk)
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 25m
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From the author, Honor Fabun: I love drinking chai tea, hot or iced, but I don’t love paying $4 for it at a coffee shop. Now I make my own Homemade Chai Concentrate. You needn’t shell out for expensive tea – I buy large boxes of organic black tea on the cheap at a certain large natural foods store.
This recipe is pretty mild. Feel free to up the spices and add a few black peppercorns if you like your chai extra spicy.
From Plant-Based on a Budget: Who doesn’t love a cozy cup of spicy chai tea on a cold winter morning? It’s sweet and incredibly comforting! If you are a big fan like most of us, then you will absolutely love this Homemade Chai Concentrate recipe! It is inexpensive and you can have a cup of Chai in no time.
Skip the Takeout
When it comes to staying on budget, keeping your takeaway orders or fancy coffees (or teas) to a minimum is key. For many people, it’s absolutely normal to grab a cup of any hot beverage to go every now and then, but when it becomes a daily habit then it can have a big impact on our monthly budget.
Prepping this Homemade Chai in advance is a great way to make sure you won’t get tempted to drop by your local coffee shop chain every single morning.
Indian-Inspired Delight
This spicy tea originated from India but it quickly has become a world favorite. It tastes like a spicy dessert in a cup. It’s very particular name is derived from the Chinese word for tea, cha. Most people prefer to drink it with milk, which explains the chai latte frenzy.
Have you ever tried this warming tea? We encourage you to make this Homemade Chai Concentrate and jump on the spicy tea bandwagon!
Recommended Equipment:
Photos by Alfonso Revilla
Ingredients
- 6 cups of water
- ⅔ cup of granulated sugar (or more/less, to taste)
- 20 cardamom pods, cracked
- 15 cloves
- 3 cinnamon sticks, broken
- ½ teaspoon of ground ginger
- 8 black tea bags
Method
Step 1
Combine the water, sugar, cardamom, cloves, cinnamon, and ginger in a large saucepan.
Step 2
Bring to a boil over medium heat. Reduce heat and simmer for 15 minutes.
Step 3
Add tea bags and turn off the heat. Allow to steep for 5 minutes.
Step 4
Strain mixture. To serve, combine one part concentrate with one part non-dairy milk. Serve hot or chilled.
Step 5
Store concentrate in the fridge. It will keep for about one week.
Average Member Rating
(5 / 5)
7 people rated this recipe
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