Chai concentrate

Chai is a kind of spiced strong tea syrup, often mixed with milk to form a chai latte. Chai is also commonly used as a flavouring for cookies and other baked goodies. You can buy chai syrup, but I think it is overly, sickly sweet and since I had all the spices necessary already on hand, I just made my own.


Chai concentrate (makes about 500 ml)
From munchin with munchkin

2,5 cups water
5 bags of black tea (I used a mixture of Earl Grey and Indian)
1 cinnamon stick
1/2 vanilla bean (I used 1/4 tsp ground vanilla bean)
1/4 cup brown sugar
6 whole cloves
5 cardamon pods
1/4 tsp ground nutmeg
1 star anise pods
1/4 tsp black peppercorns
1/4 tsp ground coriander seed
1/4 tsp allspice seeds
pinch of saffron (can be omitted)
1/2 tbsp orange zest
2 cm piece of ginger, sliced into discs (don’t bother to peel, there is much flavour in the skin)
1 tbsp honey

Bring the water to a boil. Add tea bags, spices, orange zest and ginger. Reduce heat, cover and simmer for 20-25 minutes. Remove from heat, stir in honey and let stand 10 minutes. Line a sieve with cheesecloth or clean tea towel and strain concentrate. Discard spices. Store concentrate in a sealable container in the fridge for up to two weeks. To make Chai tea combine 1/3 cup of concentrate with warm (foamed) milk (or soy/nut milk).

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