I recently re-discovered this recipe while I was cleaning out my recipe organizer. A broken down, accordion-style piece of plastic, typically used for receipt organization, that has lived with me for (at least) the past 10 years. Through 3 different countries, countless home moves, and is currently being held together with a series of rubber bands. Every few years I’ll go through all the printed off recipes, random bits of paper with scribbled notes, and torn magazine pages removing anything that I know I’ll never get to or has been replaced with a newer better recipe. At the back, I came upon a note card with a handwritten recipe for a Homemade Chai Concentrate. Which I very clearly remember making on a weekly basis when we briefly lived in Sao Paulo, Brazil. And as soon as I saw it, I knew I had to make it again and post it here! So perfect for these warmer months ahead!
This chai concentrate has all the flavors you’d expect from a good chai blend steeped in black tea. This homemade chai has its fair share of ingredients that I feel are essential for achieving the flavor complexity that is so unique to chai tea. And I promise it’s worth the potential spice purchases, because once you make this you’ll definitely be back for more. I love that you can control the strength of the caffeine, level of sweetness (or lack there of), and as an added bonus, it’s eco-friendly since you’re storing it in a reusable container rather than the single-use packaging you’d get from the store or to-go cups from your favorite coffee/tea spot. And extra eco-points if you use loose leaf black tea!
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Homemade Chai Concentrate
Easy and delicious homemade chai with the deep flavor complexity you'd expect from a good chai tea. Make it hot or iced and sweeten as you please! I left this unsweetened so everyone can enjoy it as sweet (or not sweet) as they like!
paleo, keto, vegan
- 4 1/2 cups water
- 10 cloves
- 7 cardamom pods
- 2 cinnamon sticks
- 2 star anise
- 1 in piece ginger, rinsed and smashed slightly
- 1 tsp orange zest
- 1/2 tsp freshly zested nutmeg
- 1/4 tsp black pepper freshly ground, if possible
- 9-10 black tea bags caffeinated or decaffeinated
- 1/2 tbsp vanilla extract
In a medium pot, bring the water to a boil.
Once boiling, add the spices and tea bags and remove pot from the heat. Use less tea bags if you want the concentrate to be weaker.
Let steep for 15-20 minutes. The longer the steep, the stronger the tea.
Pour the contents of the pot over a bowl or large measuring cup topped with a strainer to remove all the tea & aromatics. Then stir the vanilla extract into the concentrate.
Let cool and pour into reusable container before storing in the fridge.
Pour over ice or drink hot by mixing with boiled water, add milk and sweetener as you please!
This will keep in the fridge for about 1-2 weeks.
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