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Homemade Chai Concentrate

5 from 1 vote
The perfect chai concentrate prepared with full-bodied black tea, star anise, nutmeg, cloves, allspice, cinnamon, black peppercorns, cardamom, and brown sugar.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Drinks
Cuisine: American, Indian
Ingredients Equipment Method

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

Equipment

  • Large Sauce Pan
  • Strainer
  • Storage Bottles

Method
 

  1. Measure out all of your ingredients, excluding the tea and place into a large sauce pan.
  2. 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.
  3. 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.
  4. 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!).