Best with fresh ingredients, but powdered forms work well also. Adjust the spices and sugar to taste. This is very good hot or cold. Also good for iced chai latte treats.
Ingredients
- 1 Tbl ground ginger (better 4 in gingerroot)
- 1 Tbl Tbl Ceylon cinnamon (better 4-8 cinnamon sticks)
- 4 star anise
- 20 cloves
- 28 cardamom pods
- 40 black peppercorns
- 1 tsp nutmeg freshly grated
- 10 cups Water
- 10 tsp Rooibos leaves or black tea leaves
- 1/2 cup granulated sugar to taste
Servings: cups
Instructions
- If using fresh gingerroot, peel before using.
- Using a mortar and pestle, crush gingerroot and then remaining whole spices.
- Except for powdered spices, dry roast spices until fragrant if desired.
- Do not let burn
- Bring water to boil with spices and bring it to a light rolling boil for 3-5 minutes, or until fragrant.
- Stir in tea leaves.
- Simmer for 5 minutes.
- If using black tea, do not over boil or will be bitter.
- Remove the pot from heat and pour in the sugar.
- Stir until the sugar has fully dissolved.
- Allow the spices and tea to steep in the hot water for at least 15 minutes.
- Strain the chai concentrate into a sanitized pitcher with a lid.
- Store in the fridge for up to five days.
- Use a 1:1 ratio of concentrate to milk.
- Good hot or cold.
Recipe Notes
Substitute honey or brown sugar as a sweetener. Optional: Use 1 tea bag per teaspoon of tea leaves.
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