Flower and Sugar

Homemade Chai Concentrate

While we still have not had a lot of snow in WI, it is pretty cold out. One of my favorite things about winter is curling up in front of a fireplace with a blanket and a warm beverage. I actually drink tea year round, but it feels more appropriate in the winter. Matt prefers chai to tea most of the time, and it’s kinda rubbed off on me, especially when I can control what is going into it and how strong the different flavors are. I’m not a fan of super sweet chai, but I also don’t like it too spicy. The recipe is what I typically make, but you can customize it with citrus peel and juice, different spice combinations, and different teas. We’ve used oranges, green tea, and different sweeteners, but this is the base recipe.

Recipe (Initially made with Foodie With Family Recipe )

  • 10 black tea bags (we purchased a large supply of cheap tea from Trader Joes just to make chai)
  • 8-10 cardamom pods
  • 1-2 cinnamon sticks
  • 1-2 tsp cloves
  • 1-2 tsp black peppercorns
  • 1 tsp freshly ground nutmeg
  • 1 inch stick of fresh ginger peeled and sliced
  • 4 cups water
  • 1/3 ish cup brown sugar
  • 1-2 Tbsp honey
  • 1 tsp vanilla

Bring the water up to a boil in a saucepot with a lid. Once boiling add the tea, cardamom, cinnamon, cloves, peppercorns, nutmeg, and ginger to the water, cover the pot, and turn off the heat. Allow the mixture to steep for 10-15 minutes. Once steeped to your liking (remember, this mixture should be stronger than you might drink plain, it is meant to be mixed with milk) strain the mixture. I use a mesh strainer with a paper towel to catch all the small pieces and strain it back into my 4 cup pyrex measurer. It is easier to pour into storage container or mugs from there. Add the vanilla, honey, and sugar to your liking.

When ready to serve, mix appx 50:50 with milk (more or less to taste) and heat. I keep it in a Nalgene bottle in the fridge for a couple weeks, but we always use it up!


Copyright © 2013 - Amanda