Every year, just as Fall is about to begin, I order a couple of bottles of chai concentrate to last the entire season. This year was different because I decided to make chai concentrate at home.
Chai is delicious because of its bold flavors of spices. And the benefits of making it at home are that you know exactly what goes in it. You have flavor control, ingredient transparency, and it’s inexpensive to make. There’s nothing better than DIY-ing your chai concentrate at home. So next time someone asks you how to make chai concentrate, lead them here, where I tell you exactly how.
I started making my own chai concentrate to save on costs. Buying two bottles of concentrate plus shipping motivated me to make my own at home, the costs were too much.
This recipe is perfect for tea lovers who appreciate bold flavors and those who want to control the amount of sugar in their drinks.
What is Chai Concentrate?
Masala Chai concentrate is a spiced tea base used for making chai lattes. It’s different from just brewing chai tea. Chai concentrate is a mixture of black tea and spices, pre-brewed and highly concentrated. Chai tea, on the other hand, is a loose-leaf tea that is steeped in hot water. What I love about it is that it reduces inflammation, contains antioxidants, and has so many other benefits.
Chai Concentrate Ingredients
- Assam Black Tea – It pairs well with strong spices and maintains a consistent flavor.
- Vanilla paste – It adds a cosy note that pairs well with cinnamon and cardamom
- Ginger – Ginger is essential to chai; it adds the spice level and warmth to the drink.
- Cinnamon – It adds a naturally sweet and woody taste and gives a familiar aroma.
- Cardamom – A flavor connector that brings all of the spices together.
- Black pepper – Adds heat without overpowering
- Cloves – Aromatic with a hint of bitterness
Chai Tools you’ll need
To make chai concentrate, you need a few basic tools
- Medium to large saucepan
- Fine mesh strainer or cheesecloth
- Measuring cups and spoons
- Airtight jar
- Stir spoon or a whisk
Chai concentrate step-by-step recipe
- In a medium saucepan, combine all the spices and bring to a simmer
- Add the black tea and simmer for an additional 5 minutes.
- Remove from heat.
- Stir in sugar and vanilla paste.
- Strain through a fine mesh and transfer to a sterilized glass bottle or jar.
How to use the concentrate
Making a chai latte recipe with concentrate is quite simple. Once the concentrate is made, all the hard work is done. To make a chai latte, use the 1:1 ratio with milk. If you want it stronger, add more concentrate to your milk. It’s more about preference than it is about getting a perfect ratio.
I prefer my iced chai latte iced, but it’s just as good when it’s hot for those cold Fall days. If you want to be extra, I’ve got the perfect recipe for a pumpkin cream cold foam to go on your chai latte. The ideal Fall drink!
Storage Tips and Shelf Life
The concentrate can last up to 2 weeks in the refrigerator when stored correctly. The best storage containers are mason jars and glass bottles.
Can you freeze chai concentrate?
Yes, you can. Cool the chai concentrate completely, then pour it into ice cube trays and seal them tightly to prevent freezer burn and flavor absorption. Label with the date. The concentrate is best within 3-4 months in the freezer.
Thawing and using
Move to the fridge overnight or drop a frozen cube straight into hot milk for instant chai.
Chai Concentrate
Equipment
- 1 Saucepan Medium to Large
- 1 Fine Mesh Strainer Or Cheesecloth
- Measuring Cups Or Measuring Spoons
- 1 Airtight Jar
- 1 Stir Spoon Or a Whisk
Ingredients
- 3 cups Water Less water, more concentrated
- 4 tbsp Assam Black Tea Loose Leaf or 4 Teabags
- 1 tsp Vanilla Paste For flavor
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 2 tsp Ground Cardamom
- 1 tsp Ground Black Pepper
- 1/2 tsp Ground Cloves
- pinch Salt
Instructions
- In a medium saucepan, combine water, ground ginger, ground cinnamon, ground cardamom, black pepper, and cloves.
- Bring to a simmer, then cook uncovered for 15 minutes. (Stir occasionally)
- Add black tea, simmer five more minutes, then remove from heat.
- Stir in sugar and vanilla paste until fully dissolved.
- Return to a low simmer for 3-5 minutes to slightly thicken.
- Transfer to a sterilized glass bottle or jar
