Homemade Chai Tea Concentrate

Cup of chai tea with star anise floating and cinnamon stick on the side

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:

  1. Crush peppercorns, cardamom, and cloves with the back or a knife or mortar and pestle.

  2. 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.

  3. Add 3 cups water and sliced ginger and bring to a boil.

  4. Remove from heat, add tea bags, and let steep 5 minutes.

  5. Remove tea bags and gently squeezeto release excess water, discard bags.

  6. Stir in honey and vanilla and let stand 1 hour.

  7. Strain and discard solids.

  8. Store in an airtight container in the refrigerator for up to 2 weeks.

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