CONCENTRATED CHAI TEA RECIPES

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.

Steps:

• Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder).
• Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes.
• Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy!
• This can be refrigerated for weeks.
• Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon.
• Note:.
• For a mocha chai, use chocolate milk instead of white.
• For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.