Anyone else aboard the chai tea train? Though coffee will always be my main squeeze, a spicy chai tea latte is always welcome in this caffeine junkie's morning ritual. Making your own chai concentrate is very easy and not at all labor intensive. Basically, you just simmer a bunch of sh*t in a pot and call it a day.
Now that it's getting warmer in the Queen City, I've made my first batches of cold brew coffee concentrate and chai concentrate of the season. My fridge just feels complete. I swear I suck those carafes down on a weekly basis. In the spring/summertime, my cold brew system gets more action than a toilet seat. Now that I've started adding chai contentrate in the mix, I might get a little more extended use out of each batch and my sweet Toddy cold brew system can have some much needed recovery time.
As for serving up this delicious, god-like nectar, it's a pretty consistent 1:1 ratio of concentrate to water, milk, or what have you. Stay tuned, as I'll post an easy recipe for my favorite way to sip on this magical elixir shortly.
- 6 cups water
- 1/4 - 1/3 cup coconut sugar, maple sugar or honey (depending on how sweet you want it)
- 15 whole cloves
- 10 cardamom pods
- 5 cinnamon sticks
- 3 star anise
- 2 vanilla beans, sliced down the center
- 1 tsp black peppercorns
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 6 bags of black tea (any variety)
- In a medium pot, bring the water and your sweetener of choice to a rolling boil and stir until the sugar has completely dissolved and mixed in with the water.
- Add all remaining ingredients except for the tea bags. Let boil for about a minute and then reduce the heat to low/simmer and cover with a lid. Let simmer for 30 minutes.
- After 30 minutes, remove the pot from heat and add the teabags. Allow them to steep for another 10-15 minutes.
- Strain the mixture into a large glass jar and store in the fridge. This will last you for a few weeks (if it makes it that long...).