Ingredients
- 4 Cups Water
- 6-8 Bags of Strong Black Tea (or 3 tbsp loose leaf Assam)
- 1/2 Cup Brown Sugar (or Honey/Maple Syrup)
- 1 tbsp Vanilla Extract
- The Spices (Do not use powder):
- 2 inch piece Fresh Ginger (Sliced thin)
- 4 Cinnamon Sticks
- 8 Green Cardamom Pods (Crushed)
- 6 Whole Cloves
- 1/2 tsp Black Peppercorns
- 1 Star Anise (Optional)
Nutrition per serving (concentrate only):
Instructions
1
Crush: Take your cardamom pods and lightly crush them with the back of a knife or a mortar so the seeds inside are exposed. This releases the oils.
2
Simmer: In a medium saucepan, combine the water, ginger, cinnamon, cardamom, cloves, peppercorns, and star anise. Bring to a boil, then reduce heat to low and simmer for 20 minutes. The water should turn a light amber color.
3
Steep: Remove the pot from the heat. Add the tea bags (or loose leaf). Cover the pot and let it steep for 5-10 minutes. Note: If you steep too long, the tea tannins will make it bitter.
4
Sweeten: Remove the tea bags immediately. Strain the liquid through a fine mesh sieve into a clean bowl or pitcher to remove the spices. While the liquid is still hot, whisk in the sugar (or honey) and vanilla until dissolved.
5
Store: Let it cool to room temperature, then pour into a glass bottle or jar. Store in the fridge for up to 2 weeks. Shake well before using.
How to Serve
Iced Chai Latte: Fill a glass with ice. Pour 1/2 cup concentrate and 1/2 cup milk (oat milk is fantastic here). Stir.
Hot Chai Latte: Mix equal parts concentrate and milk in a mug and heat in the microwave or on the stove. Top with cinnamon.
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