On page 123 of the January 2018 issue of Real Simple Magazine, I found a chai tea concentrate Recipe that is easy to make and very practical. If you like the taste of chai tea but you don’t have time to make a fresh batch every morning, no worries, you’re not alone! Even I have it hard finding time for home-made chai.
In this article, I share the Chai Tea Concentrate Recipe that I found and a few tips on how to make it your own. Do not forget to SUBSCRIBE to Tea End Blog to be automatically entered in Tea End Blog Give-Aways. Already subscribed? Tell a friend!
Chai Tea Concentrate is so much better than chai tea in tea bags because it is fresh. Once the concentrate is made, all you must do is add 1-part milk with 1 ½-parts concentrate. I think this would be perfect for my husband since he loves chai tea and seems to go through the tea bags so quickly.
CHAI TEA CONCENTRATE
(Real Simple Mag. | January 2018 pg. 123 & 124)
Active Time: 15 minutes
Total Time: 1 hour, 30 minutes
Makes: 3 cups of concentrate
30 black peppercorns
20 cardamom pods
½ tsp. fennel seeds, chopped
1 3-in. piece of fresh ginger, sliced
4 black tea bags (such as English Breakfast)
2 Tbsp. honey or agave syrup
¼ tsp. pure vanilla extract
Dairy, seed, or nut milk or water, for serving
Crush peppercorns, cardamom, and cloves with the back of a knife or a mortar and pestle. Toast crushed spices with fennel seeds in a large saucepan over medium, stirring frequently, until fragrant and lightly golden, 3-4 minutes. Add 3 cups water and ginger and bring to a boil. Remove from heat. Add teabags and let steep for 5 minutes. Remove tea bags, gently squeezing to release excess water, discard bags. Stir in honey and vanilla and let stand for 1 hour. Strain and discard solids. Mix 1-part milk with 1 ½-parts concentrate. Serve hot or cold. Concentrate keeps in an airtight container in the refrigerator for up to 2 weeks.
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Do you enjoy spiced tea?