Homemade Chai Concentrate

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chai

It’s raining here again. I’m ready to curl up with my comfy jeans and sweater with a warm cup of tea and watch the rain dance down my windows. Adding a book to the mix would make it all the more delightful! Recently we’ve had warmer weather. I’m glad that winter desired to show it’s face again for awhile.

There is nothing like a cup of tea to sooth the soul and warm the body. While I may be an avid mint tea drinker there are days when I need to add some spice to my life. How do I do that with chai tea of course!

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When I make chai tea I like to use fresh spices that I grind myself. The flavors are much more bold and popping with flavor. Every time I make chai I make a large concentrated batch and store it in a quart jar. That way when the mood strikes I can mix some with an equal part of milk and reheat or drink cold.

Making your own chai is cheaper and so much better for you! You will only find good, whole ingredients in this recipe unlike it’s counter part at the store. This recipe makes one quart of strong concentrate but you can always make a second batch with the tea for weaker brew or you can put it in a small crock pot with some water for a natural fragrant potpourri.

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I prefer most things slightly sweetened so please feel free to adjust to your personal preference. When I make this for myself I use about 3 TBS of raw honey.

Homemade Chai Concentrate

8 tsp of black or roobois tea
15 allspice berries
12 black pepper corns
8 cloves
5 green cardamom pods
4 cinnamon stick
1 star anise
1 inch fresh ginger
1 vanilla bean
5 cups of water
small muslin bag, cheesecloth or fine mess strainer
1/2 cup coconut palm sugar or 1/4 cup raw honey (if desired)

1. Crack the allspice, peppercorns, cloves, cardamom and anise. If desired place all the ingredients including the tea in a small muslin bag or chessecloth tied up.

2. Add the spice/tea mixture, ginger, cinnamon sticks and vanilla to a medium sized pot of boiling water. Turn the burner down to a simmer. Simmer for 20 minutes. Remove the muslin bag/ cheesecloth or strain through a fine mesh strainer.

3. Now is the time to add the sweetner if desired. Stir until completely disolved.

Makes about one quart. The concentrate will stay fresh in the fridge for up to one week. When ready to drink mix one part chai with one part raw milk, almond milk or coconut milk.

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This post is part of Simple Lives Thursday,  Pennywise Platter Thursday,

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About Katie Mae Stanley

Katie Mae Stanley is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.

Comments

  1. I don’t see what to do with the cinnamon sticks. Do I break them up? Or put them in whole? I am just trying to see if I can collect all the ingred. here in my city. Thanks for posting and sharing!

  2. Oh wow! I have tried chia tea a couple of times and fell in love but couldn’t handle the caffeine. I have searched for de-caf but they are far too expensive. I didn’t realise I could make this with rooibos. I have all the ingredients to make this and am very excited. I’m bookmarking this!
    I would love it if you shared this with Healthy Vegan Fridays, a blog hop co-hosted by 3 bloggers. I’m sure our readers would really enjoy this. You can submit a post from Friday to end of Tuesday:
    http://www.greenthickies.com/healthy-vegan-friday-30/

  3. Can you clarify something for me–do you steep the spices in the tea itself for 20 minutes? Thanks.

  4. Yummy! I have a go-to Chai concentrate recipe that I have been using over the past year, substituting the sugar for honey, but I’m always interested in trying other recipes. Yours looks fantastic!!! Can’t wait to give it a go!

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