Chai Latte Concentrate Recipe
A delicious homemade chai concentrate made with whole spices and black tea bags. This recipe can be kept in the fridge and used for up to 2 weeks. Makes 4 generous cups.
Servings: 4
Ingredients
- 4 cups water
- 2 cinnamon sticks or 1 tsp ground cinnamon
- 1 inch fresh ginger thinly sliced (or 1 tbsp grated ginger or ¼ tsp ground ginger)
- 6 whole cloves
- 8 cardamom pods
- 10 tea bags Assam, Darjeeling, or any black tea
- ¼ cup sugar adjust to taste
- ½ tsp vanilla extract
Instructions
To Make Chai Concentrate
- Add water to a medium-sized pot. Add the cinnamon, ginger, cloves, and cardamom and bring the water to a boil.
- Turn off the heat and add the tea bags. Steep for 5 minutes, making sure not to over-steep.
- Remove the tea bags and press them to extract as much flavor as possible. Strain the mixture to remove the spices, then stir in the sugar while it's still warm. Stir in the vanilla.
To Make Chai
- For hot chai: Mix the chai concentrate with an equal amount of milk.For iced chai: Pour half chai concentrate and half dairy milk (or any milk) over ice and stir.
To Store Chai Concentrate
- Let it cool to room temperature. Transfer it to an airtight container or sealed jar.The concentrate keeps up to 2 weeks in the fridge in a clean, airtight container.
Notes
Flavor tip: Since you aren’t serving the chai hot immediately anyway, let the tea infuse with the heat off. It helps prevent the bitter taste you can get from over-steeping tea, leaving you with a clear, delicious tea flavor.
Nutrition
Calories: 313kcal | Carbohydrates: 79g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 57mg | Potassium: 255mg | Fiber: 9g | Sugar: 60g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 3mg