Chai Tea Concentrate

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I drink one cup of coffee in the morning. It’s the same — strong coffee with lots of cream. Occasionally, I will have a second cup, but that’s rare. Usually I drink tea.
I like all kinds of tea, but I have like a good chai. You can get tea bags, of course, but a chai concentrate is usually more flavorful, and isn’t diluted as much when you add milk. Most chai concentrates you can buy have too much sugar for me, so instead, I make my own.
This recipe is totally customizable, and I urge you to make it based on your personal tastes. I like lots of cardamom, vanilla and ginger in my chai, and just a touch of honey, but if you want more spice, add more peppercorns. It’s really adaptable, just make a note of what you add so that you can redo it again. I use a mortar and pestle  to crush up the spices; I find grinding them makes them to fine and leaves you with spices in your drink.
Once you’ve made it, store it in a jar in the fridge and mix with your favorite milk, about 1 part concentrate to two parts milk. Coconut, almond, or whatever you have and like. It should last a week or two in the fridge.
Chai Tea Concentrate
  • 6 cups water
  • 2 inch piece fresh ginger, smashed
  • 6 black tea bags
  • 2 cinnamon sticks
  • 1 star anise pod
  • 2 teaspoons cardamom pod, smashed
  • Pinch grated nutmeg
  • 1 bay leaf
  • 4 peppercorns, crushed
  • 1 tablespoon fresh orange juice
  • 1 tablespoon vanilla extract
  • For serving:
  • Milk
  • Honey or sweetener of choice
  1. Put the water, ginger, tea, cinnamon, star anise, cardamom, nutmeg, bay leaf, and peppercorns in a saucepan. Bring to a boil, reduce to a simmer, and simmer for 20 minutes.
  2. Remove tea bags, simmer for 20 more minutes. Add the vanilla and orange juice.
  3. Strain into a jar, let cool and store in the fridge.
  4. To serve, mix with 2 parts milk, and honey to taste.

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