Hey there, folks! Austin Carter here from Beyond the Bayou Blog. Today, I will share my recipe for Chai Concentrate with you all. It all started during a chilly autumn evening when I was craving something warm and comforting.
I remember going through my spice cabinet, trying to recreate the flavors of a chai latte I had once tasted at a local cafe. After some trial and error (and a few spills on my countertop), I finally nailed down this perfect concentrate recipe.
What I love about this Chai Concentrate is how versatile it is. You can mix it with hot milk for a cozy drink on cold days, pour it over ice for a refreshing summer treat, or even use it in baking. It’s become my go-to when friends drop by unexpectedly – nothing beats catching up over a steaming mug of homemade chai.
So, grab your spices, and let’s brew up some magic! Enjoy your favorite appetizers or desserts with this special recipe of mine.
Chai Concentrate Recipe
Equipment
- Saucepan
- Strainer
- Container for storing tea
- Measuring cups and spoons
Ingredients
- 4 cups water
- 15 whole cloves
- 3 cinnamon sticks
- 8 1/4 inch thick slices unpeeled fresh ginger
- 15 cardamom pods split
- 15 whole black peppercorns
- 10 black tea bags
- ⅓ cup brown sugar
- 2 teaspoons vanilla extract
Instructions
- Bring 4 cups of water to a boil in a saucepan.
- Add 15 whole cloves and boil for 1 minute.
- Add 3 cinnamon sticks, 8 ginger slices, 15 split cardamom pods, 15 whole black peppercorns, and 10 black tea bags.
- Let the tea steep for 6 minutes.
- Strain the mixture into a container.
- Stir in 1/3 cup brown sugar and 2 teaspoons vanilla extract.
- Refrigerate until chilled, at least 1 hour.
- Serve cold and enjoy!
Nutrition
You Can Also Consider These Options for Your Chai Concentrate!
- Allspice: Highly recommended for chai and available at most grocery stores.
- Peppercorns: Optional for mild chai but essential for spicy chai. Found at local grocery stores.
- Fennel Seeds: An acquired taste and not very strong, so they are optional in chai.
- Ginger Root: I used dried ginger, but if using fresh ginger from your local grocery store, use about half the amount.
- Nutmeg: A staple in chai and usually found at most grocery stores.
- Star Anise: Hard to find and expensive. Its licorice-like flavor is acquired and more for aesthetics, so it’s optional.
- Vanilla Bean: Can be substituted with vanilla extract, added after the chai is done.
- Orange Zest: Adds a refreshing zing but is optional.
What to Serve with Chai Concentrate?
