MASALA CHAI TEA CONCENTRATE RECIPES

Steps:

• Crack the allspice, peppercorns, cloves, cardamom and anise with the back of a large knife.
• Toast the spices in a dry skillet or on a baking sheet for about 5 minutes, or until very fragrant.
• Place the toasted spices plus all the remaining ingredients, including the tea, into a small muslin bag or cheesecloth tied up. Or add loose and be prepared to strain the tea later.
• Boil the purified water. Add the spice/tea mixture, ginger, cinnamon sticks and vanilla. Turn the burner down to a simmer. Simmer uncovered for 20 minutes until reduced by about one cup.
• Remove the muslin bag/cheesecloth or strain the tea through a fine mesh strainer.
• Stir in the sugar or honey until completely dissolved.
• Makes about one quart. The concentrate will stay fresh in the fridge for up to one week.
• When ready to drink, gently simmer one part chai concentrate with one part organic whole milk, full-fat nut milk or full-fat coconut milk until hot.

Steps:

• In a small pot over low heat, toast all spices except nutmeg until fragrant, stirring frequently, about 1 minute. Remove from heat. Using a mortar and pestle, spice grinder, of the back of your knife, crack and crush open the cardamom, cloves, fennel seeds, and peppercorns. Return pot to medium-low heat and bring water to a boil. Reduce heat to low and add all spices, ginger, and tea. Gently simmer for 10 minutes. Stir in milk and sugar and bring to a simmer. Simmer for 10 more minutes, stirring frequently to prevent milk from burning on the bottom of the pot. Optionally, to aerate and build creaminess into the chai, use a ladle to repeatedly scoop and pour chai back into the pot, from a slight height.  Remove from heat and let stand 5 minutes more before straining out spices and serving.