How to Make Chai Concentrate

This easy homemade Chai Concentrate is based on the flavors of traditional masala chai. Customize the spice and sweetness to your preferred levels!

Chai Concentrate is easily the favorite item in my fridge right now. It has all the flavors of a traditional masala chai, ready and waiting anytime I get the hankering for a chia latte!

This chai is warm, creamy, and sweet. Amounts for spices are included in the recipe, but feel free to adjust to suit your tastes. This is just a flavorful jumping off point to help you uncover your perfect cup.

Reasons to love this recipe:

• You can customize this recipe to suit your tastes! Make it spicier, more mild, sweeter, ginger-ier, etc. It's up to you!
• Save money on less flavorful store-bought chai concentrates.
• Use it to make both hot and iced chai lattes.
• It can be dairy-free and paleo!

Ingredients and Substitutions:

• Cardamom - use whole green cardamom pods or cardamom seeds. To help with the math, there are about 8-12 seeds per pod. To release the most flavor, lightly crush the cardamom pods before using.
• Whole cloves
• Star anise - optional, but adds a nice sweetness.
• Peppercorns - to me these are irreplaceable! They give the subtly spice common to chai. Use less to suit your tastes. I tend to add even more!
• Ginger - use sliced fresh ginger.
• Cinnamon sticks - whole cinnamon sticks about 3 inches in length.
• Orange peel - a nice long strip peeled using a vegetable peeler or knife, not a zester. The orange peel is completely optional, but it adds a nice flavor note.
• Black tea - I used tea bags but loose leaf works great too. Decaf if needed, which I most definitely need.
• Sweetener of choice - sugar, coconut sugar, honey, maple syrup, etc. Feel free to adjust to achieve your desired level of sweetness.

How to make Chai Concentrate:

Gently crush the spices: To extract the most flavor, I like to gently crush the spices, breaking them into a few pieces without creating a powder. You can use a mortar and pestle or the bottom of a glass. If you like a milder chai, skip this step.

Steep in hot water: Add the spices, tea, and sweetener to simmering water. Cover, remove from the heat and let steep for at least 20 minutes and up to several hours.

Strain: Strain the concentrate into a large jar. Use immediately to make a chai latte or refrigerate.

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Storage:

Fridge: Chai concentrate will keep in the fridge for up to 1 week. Serve iced or reheat on the stove.

Freezer: For longer storage, pour the chai concentrate into ice cube trays and freeze. Transfer to a ziplock bag and freeze for up to 3 months. Serve as ice cubes with milk for a spin on an an iced chai, or thaw in the fridge before using.

Turn this into a chai latte!

This concentrate is best when made into a creamy latte!

For an iced chai latte, pour equal amounts of chai concentrate and milk over ice. Stir and enjoy.

For a hot chai latte, heat equal parts concentrate and milk in a saucepan until steaming. Pour into a mug and enjoy!

The 1:1 ratio of concentrate to milk is a jumping off point. Feel free to customize amounts until you find your favorite flavor combination. You can use dairy, or dairy-free milk.

Traditional Masala Chai 101

The flavors of this chai concentrate are based off of traditional masala chai. Masala chai is known for its flavors of black tea, cardamom, ginger, peppercorns, and cinnamon, which are all present in this chai concentrate.

You'll get the same sweet and spicy flavors without having to make it from scratch every time the hankering for a masala chai hits!

More drink recipes!

• Refreshing Apple Cider Vinegar Drinks - with health benefits!
• Pineapple Matcha Drink (Starbucks copycat)
• Ginger Juice - without a juicer!
• Carrot Orange Lime Juice - in a blender!

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