CHAI TEA CONCENTRATE RECIPE RECIPES

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CHAI TEA CONCENTRATE RECIPE | ALLRECIPES



Chai Tea Concentrate Recipe | Allrecipes image

Convenient (and relatively inexpensive) way to have chai 'lattes' at home. The cardamom can be a bit expensive; try looking in the bulk section of a health food store. If you need to buy a jar of it, don't worry - it will make several batches!

Provided by ave's4cooking

Categories     World Cuisine    Asian    Indian

Total Time 1 hours 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 quart

Number Of Ingredients 9

4 cups water
15 whole cloves
3 cinnamon sticks
8 (1/4 inch thick) slices unpeeled fresh ginger
15 cardamom pods, split
15 whole black peppercorns
10 black tea bags
? cup brown sugar
2 teaspoons vanilla extract

Steps:

  • Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 58.3 calories, CarbohydrateContent 13.7 g, FatContent 0.2 g, FiberContent 2.2 g, ProteinContent 0.6 g, SodiumContent 12.6 mg, SugarContent 9.1 g

CHAI TEA CONCENTRATE RECIPE | REAL SIMPLE



Chai Tea Concentrate Recipe | Real Simple image

Skip the premade mixes overloaded with sugar or the long line at the coffee shop. This concentrate, made with the simplest ingredients, yields a fragrant and balanced cup right at home. Toasting the spices amps up their warm flavor, while steeping the brew builds depth. If you're craving an extra dose of caffeine at breakfast, stir in some freshly brewed coffee or a shot of espresso. Reach for this homemade chai to warm you up from the inside out all season long.

Provided by Ananda Eidelstein

Total Time 1 hours 30 minutes

Yield 3 cups concentrate

Number Of Ingredients 9

30 black peppercorns
20 cardamom pods
10 cloves
½ teaspoon fennel seeds, chopped
1 3-in. piece fresh ginger, sliced
4 black tea bags (such as English Breakfast)
2 tablespoons honey or agave syrup
¼ teaspoon pure vanilla extract
Dairy, seed, or nut milk or water, for serving

Steps:

  • Crush peppercorns, cardamom, and cloves with the back of a knife or a mortar and pestle.
  • Toast crushed spices with fennel seeds in a large saucepan over medium, stirring frequently, until fragrant and lightly golden, 3 to 4 minutes. Add 3 cups water and ginger and bring to a boil. Remove from heat. Add tea bags and let steep for 5 minutes. Remove tea bags, gently squeezing to release excess water; discard bags.
  • Stir in honey and vanilla and let stand for 1 hour. Strain and discard solids.
  • Mix 1 part milk with 1½ parts concentrate. Serve hot or cold. Concentrate keeps in an airtight container in the refrigerator for up to 2 weeks.

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