Chai Concentrate
Servings
10
cups
Servings
10
cups
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
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.