Chai Concentrate
We like the concentrate mixed about 50/50 with milk. Enjoy it heated or over ice as shown. It's not necessary to use all the spices if you don't have some and you're free to add more or less of a particular ingredient. I like to add extra peppercorns and reduce the sugar.
Ingredients
- 4 1/2 cups water
- 10 small black tea bags we use Red Rose decaffeinated
- 1 cinnamon stick
- 1/4 teaspoon ground ginger
- 8 whole Jiva Organics Cardamom pods
- 4 whole cloves
- 3 whole star anise
- 3 - 4 whole black peppercorns
- 1/4 teaspoon ground nutmeg
- 1 teaspoon orange zest
- 1/3 cup brown sugar
- 1 vanilla bean scraped (2 teaspoons vanilla extract)
Instructions
- Bring the water to a boil in a medium saucepan.
- Add the tea bags and the cinnamon, ginger, cardamom pods, cloves, star anise, peppercorns and nutmeg.
- Allow to steep for 15 minutes.
- Strain the concentrate into another container (I use a quart mason jar) and add the orange zest, brown sugar and vanilla. Stir to combine.
- Store the chai tea concentrate in the refrigerator.
- To serve, mix about 50/50 with your choice of milk. Chai is enjoyable at any temperature.