I love making my own chai concentrate at home and keeping it ready-to-go in the fridge. I prefer a chai that is slightly sweet and mild, but with plenty of flavor! Feel free to adjust the sugar and spices to your taste.
This recipe calls for whole or cut dried spices rather than ground, which helps preserve their flavor and makes for easier straining. I’ve started using cinnamon stick chips rather than whole cinnamon sticks because they are closer in size to the other spices, which makes it easier to strain all at once.
Ingredients & Equipment used
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- Cinnamon Stick Chips
- Dried Ginger Root
- Whole Cloves
- Whole Green Cardamom Pods
- Nutmeg
- Instant Black Tea
- Fine Mesh Strainer
- Reusable Muslin Cheesecloth
- Oval Measuring Cups
- Milk Bottles
Chai Concentrate
Ingredients
- 8 c water
- ½ c sugar
- 4 t cinnamon stick chips or 4 cinnamon sticks
- 4 t dried ginger root
- 1 t whole cloves
- 2 t whole cardamom pods, crushed
- 1 t freshly ground nutmeg
- ¼ c instant black tea
- 2 T vanilla extract
Directions
- Combine water, sugar, and spices and bring to a boil. Turn off heat and let steep for at least 30 minutes.
- Strain through cheesecloth.
- Stir in instant tea and vanilla. Bottle and store in fridge.
Serve heated or over ice, mixed with choice of milk and water as desired. I use about ⅓ c chai concentrate with about 1 cup of soymilk and 1 cup of water.
From PlantcraftedPantry.com
Plantcrafted Pantry 