Homemade Chai Concentrate

Step 1

Crush whole spices (a course grind is all that's needed) using a mortar and pestle.

Step 2

Dry toast spices in a sauce pan over low heat on the stove for 2-3 minutes until fragrant. Watch carefully and stir frequently so spices do not burn.

Step 3

Add all the water, chopped ginger and nutmeg to the saucepan with the spices.

Step 4

Bring to a boil and immediately reduce the heat and simmer the spices and water for 5-10 minutes.

Step 5

After the spices have simmered, return the mixture to a boil and then remove from the heat.

Step 6

Stir in the loose tea.

Step 7

Let the tea steep for 3-5 minutes. (Note: Do not over steep the tea as this will cause it to become bitter.)

Step 8

As soon as the tea has finished steeping, immediately pour it through a strainer into a large glass bowl or pitcher.

Step 9

It's important to have a strainer and bowl ready so the concentrate can be strained as soon as the tea has finished steeping.

Step 10

While the chai concentrate is warm, add sweeteners of your choice. For example, stir in granulated sugar, dark brown sugar, honey and maple syrup.

Step 11

Additionally, stir in vanilla extract.

Step 12

Let the chai concentrate cool down at room temperature. You can also cool it in the refrigerator but this may cause the tea to become a little cloudy.

Step 13

Once the chai tea concentrate has cooled pour it into a glass bottle and store in the refrigerator.

Step 14

To make a hot or iced chai tea latte, combine equal portions of the homemade concentrate and milk.

Step 15

For an iced chai latte pour chai concentrate into a cup with iced and add milk.

Step 16

A hot chai latte is made by warming up the concentrate and pouring steamed milk into it. Some milk foam can be scooped on top, as well.

Step 17

The type of milk is optional. 2% dairy milk makes a creamy latte, skim or whole milk, or half and half, some sweetened condensed milk, almond milk, oat milk and more.