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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.
- 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:
- Honey or sweetener of choice
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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.
Remove tea bags, simmer for 20 more minutes. Add the vanilla and orange juice.
Strain into a jar, let cool and store in the fridge.
To serve, mix with 2 parts milk, and honey to taste.