DIY Masala Chai Concentrate

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.
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DIY Masala Chai Concentrate

A homemade masala chai concentrate with black tea, fragrant spices that sits well in the fridge for a week and is perfect for iced or hot tea any time of the day!
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 servings

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.

2 thoughts on “DIY Masala Chai Concentrate

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen on said:

    Doesn’t this look divine!

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