Homemade Chai Tea Concentrate
This is the tastiest, coziest way to enjoy those fall flavors! No shade to store-bought chai if you love it, but I have never liked the mixes. This recipe which I pulled straight from Real Simple magazine a few years ago and it’s been pinned on my recipe board in my kitchen ever since. You do need some bulk spices, but I promise making this is VERY easy :)
Ingredients:
30 black peppercorns
20 cardamom pods
10 whole cloves
1/2 teaspoon fennel seeds, crushed
1 3-inch piece of sliced ginger
4 black tea bags (I use English breakfast)
2 Tablespoons honey or agave syrup
1/4 teaspoon vanilla extract
Directions:
Crush peppercorns, cardamom, and cloves with the back or a knife or mortar and pestle.
toast crushed spices with fennel seeds in a large sauce pan over medium heat stirring frequently, until fragrant and lightly golden, approximately 3-4 minutes.
Add 3 cups water and sliced ginger and bring to a boil.
Remove from heat, add tea bags, and let steep 5 minutes.
Remove tea bags and gently squeezeto release excess water, discard bags.
Stir in honey and vanilla and let stand 1 hour.
Strain and discard solids.
Store in an airtight container in the refrigerator for up to 2 weeks.