DIY chai concentrate is basically coveneinent chai any hour of the day. I love making and keeping it around especially during summers because whenever chai cravings (especially iced tea, all I have to do it pour it over ice and mix with some milk and ta-da. I call it a DIY because you can totally make it your own – like less strong chai? brew it for a shorter time, don’t like cinnamon in your chai?, simply skip it, would love to use english breakfast tea, go for it!
Chai is a loved indian beverage and really I had never tried it iced before coming to the States. But then slowly I started liking it from cafes all around (its a very cool concept actually) and with the aroma of spices and inspired by vietnamese coffee, sweetened with condensed milk, its one of my favorite summer beverage. This concentrate is just not suitable for iced tea, you can use it to make hot tea as well. Just add in super hot milk and make sure to flush your tea cup with hot water before you pour everything in. When schools open, amid the morning rush, I seldom go for a hot cuppa this way! It is simply a chai lovers delight!
There is simply nothing like a hot cup of chai at the end of day or a tumbler of iced tea in hand while lounging in the backyard, make this recipe your own and have fun. Below are a few more things I wanted to put down.
- I use loose black tea to make mine, you can use your favorite tea or tea bags – orange pekoe or english breakfast to make it.
- Add non diary milk to make it vegan friendly. I personally ike using oat milk in chai, other nut based mylks alter the taste of tea but then its your call.
- You can use any selection of spices that you like – fennel or lemongrass work great as well.
- If you dont like a strong brew, dont boil the chai for long.
- I like to leave the concentrate unsweetened but you can add sugar while boiling.
- This concentrate sits well in the fridge for 5 days, appears a little milky after refrigeration but dont worry. To last longer, you can place it in ice cube tray and freeze for 2 months.
DIY Masala Chai Concentrate
Equipment
- Large Pot, Measuring spoons, tea strainer
Ingredients
- 1 litre water
- 4 inch fresh ginger shoot, crush in mortar pestle
- 15 black peppercorns
- 4-5 cloves
- 15-18 green cardamom
- 6-8 tbsp loose black tea (or use 6-8 unflavored tea bags)
- To make tea – hot or cold milk, sweetener
Instructions
- In a large pot, bring water to a boil.
- Once boiling, add the ginger, spices and loose tea (or tea bags).
- Bring to a slow boil again, reduce the heat and let brew for 8-10 minutes. It will be a gorgeous dark amaber color and a beautiful aroma of spices will fill up your kitchen. Switch off the stove.
- Strain and store in a glass container for up to a week. You can freeze in ice cube tray for upto 2 months.
- To make Masala Chai – Add 1/3 cold (alomg with ice cubes) or hot milk to about 1/2 cup of the concentrate along with 1-2 tsp condensed milk or sugar. Really make it your own, taste and adjust. Mix and enjoy.
Notes
- I use loose black tea to make mine, you can use your favorite tea or tea bags – orange pekoe or english breakfast to make it.
- Add non diary milk to make it vegan friendly. I personally ike using oat milk in chai, other nut based mylks alter the taste of tea in my opinion but then its totally your call.
- You can use any selection of spices that you like – fennel or lemongrass work great as well.
- If you dont like a strong brew, dont boil the chai for long.
- I like to leave the concentrate unsweetened but you can add sugar while boiling.
- This concentrate sits well in the fridge for 5 days. To last longer, you can place it in ice cube tray and freeze for 2 months.
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Doesn’t this look divine!