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Homemade Chai Concentrate

The perfect chai concentrate prepared with full-bodied black tea, star anise, nutmeg, cloves, allspice, cinnamon, black peppercorns, cardamom, and brown sugar.
5 from 1 vote
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Course: Drinks
Cuisine: American, Indian
Keyword: Chai, Chai Tea, Christmas, Cinnamon, Holiday, Hot Drinks, Spices, Tea
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Equipment

  • Large Sauce Pan
  • Strainer
  • Storage Bottles

Ingredients

  • 4 tbsp loose black tea leaves, (or 4 black tea bags)
  • 5 cinnamon sticks
  • 9 whole allspice berries
  • 10 whole cloves
  • 3 whole star anise
  • 10 green cardamon pods, crushed
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp nutmeg
  • 3 4-inch slices of fresh ginger, peeled
  • 1 tsp orange zest
  • 3 tbsp brown sugar
  • 1 vanilla bean, split and scrapped, (or 1 tablespoon vanilla extract)
  • cheese cloth
  • kitchen twine

Instructions

  • Measure out all of your ingredients, excluding the tea and place into a large sauce pan.
  • Cut a large square of cheesecloth. It needs to be large enough to tie up into a large tea bag. Measure out the tea leaves and place on the cheese cloth. Tie it up with some kitchen twine creating a large tea bag then place into the sauce pan with the rest of the spices.
  • Fill the pot with about 2 liters of water and bring to a boil. Turn down the heat and let simmer for about 20 minutes.
  • Strain the chai, removing the cinnamon, tea and spices. If using vanilla extract instead of whole vanilla, add now. Let cool to room temperature then transfer to a storage container and keep in the fridge for up to a week (if it lasts that long!).
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