This homemade chai concentrate is basically convenient chai any hour of the day! It is quick to make and you need basic ingredients for it. I love keeping a batch in the fridge during summer because whenever I'm in the mood for chai, especially an iced one, all I have to do is pour it some over ice, add cold milk, and it's ready to enjoy in seconds.You can make hot chai latte with it too.
Save The Recipe!
Just enter your email and we'll send this post to you!
This recipe was originally published in June 2021. I updated it in May 2023 and now, in July 2026 to add more detailed descriptions as well as process images.
While my mornings often begin with a hot cup of strong masala chai, there are many evenings, especially during summer when I want something fun and lighter but still very much full of my favorite chai flavors.
Truthfully, I had never heard of iced chai growing up in India. Chai was always served piping hot, no matter the weather. It was only after moving to the United States that I discovered iced chai through Starbucks. I remember ordering their Chai Tea Latte on hot Las Vegas afternoons and absolutely loving the idea of a cold, refreshing chai. Looking back though, it tastes far more like cinnamon than anything else.
It didn't take long before I started thinking if I can make this better at home. I wanted an iced chai that actually tasted like proper masala chai, with bold black tea and warming spices instead of just sweetness and cinnamon. It also needed to be something I could keep in the fridge and enjoy whenever a craving hit.
When I first shared this recipe on Instagram, I received so many messages from people saying they loved the idea and wanted the recipe. That's when I realized there was a real need for a homemade chai concentrate. It inspired me to develop this recipe, and honestly, I haven't felt the need to buy a store bought version since.
Why Make at Home
- Quite simply, because homemade chai concentrate is cost effective, free of preservatives and you get a control of flavors and sweetness. Store bought chai concentrates are convenient to grab but over a period of time, the cost starts adding up. Additionally, I just find them too sweet!
- My chai concentrates recipe uses basic ingredients and 4 main spices that you probably have at hand. The chai concentrate you will make has a rich, bold, and complex flavor. Most importantly, it's not watered down.
Ingredients
Choosing Tea
- Black Tea Leaves - I always use unflavored loose black tea to make it. Assam tea is my top choice because its robust, malty flavor stands up beautifully to the spices and doesn't get lost during prolonged brewing. English breakfast tea, though milder but works too and produces a rich, full-bodied chai.
- You can use Darjeeling tea leaves if that's what you have, but keep in mind that they have a much lighter, more delicate floral flavor. My go to south asian brands are Tata Tea Gold, Tapal and Wagh Bakri. I usually avoid flavored black teas since they can compete with the spices, but if that's what you enjoy, feel free to use them.
- For a decaf version, use decaffeniated black tea or english breakfast tea. I do not recommend using roobios tea which for sure is naturally caffeine-free and delicious, but it isn't tea. It produces a chai that tastes quite different from traditional masala chai. Green tea and herbal teas are also a complete no-no.
- Milk - Whole or skimmed both work. Chai is slightly creamier when you use whole milk. Use any non diary milk to make it vegan friendly.
- Sugar - I like using raw cane sugar. Granulated sugar works in a pinch.
- Spices - In addition to the spices listed in the recipe card, you can certainly experiment with a few more if you like. Personally, I prefer to keep the spice blend simple. Too many spices can overpower the tea itself, and instead of tasting like a well-balanced cup of masala chai, it starts tasting more like a heavily spiced latte.
- If you'd like to change things up once in a while, try adding a light pinch of dried rose petals, a few fennel seeds, or half a star anise. Use them sparingly though. The goal is to complement the tea, not overshadow its rich, malty flavor.
How To Make
- To 1 litre of boiling water, add the crushed ginger along with coarsely crushed spices. Reduce to medium heat and let infuse for 5-6 minutes.
2. Next, add the black tea leaves along with sugar. Stir 1-2 times to mix well.
3. Let the tea leaves simmer on low medium heat with spices and sugar for about 4-5 minutes. Stir a few times in between. Don't simmer it any longer. The tannins in the hot tea continues to extract and could result in bitter tasting chai concentrate.
4. Strain the chai contentrate and grate nutmeg over it. The reason for adding nutmeg at this stage is to preserve its delicate sweet, woody aroma. Your chai concentrate is ready! Let cool to room temperature, cover and store.
How To Use Chai Concentrate
5. To make iced chai latte, add 4-5 ice cubes in a beverage cup. Add the chilled chai concentrate.
6. Pour cold milk over the chai concentrate. I use 1:1 ratio of concentrate to milk. For a richer, creamier taste, you can add 1-2 teaspoon of condensed milk to your iced latte. Mix well & enjoy!
To make a hot cup of chai, combine equal parts chai concentrate and milk in a small saucepan. Warm over medium heat until hot but not boiling(else it might curdle). Stir occasionally. Taste and adjust with a little more milk for a milder chai or more concentrate for a stronger, kadak cup. Pour into your favorite mug and enjoy!
Recipe Notes
- The chai concentrate sits well refrigerated for 4-5 days. You many notice that it starts appearing cloudy/milk after refrigeration but dont worry as this is completely normal. As the concentrate chills, natural tea compounds and the aromatic oils from the spices can make it look cloudy. The concentrate is still perfectly good to use. Simply shake or stir it well before serving. It will become clear again as it warms for warm chai.
- To last longer, you can pour the concentrate in ice cube tray and freeze for 1-2 months.If your family drinks chai every day, double the recipe.
- Lastly, use filtered water if possible. Since tea is mostly water, good-quality water makes a noticeable difference in the final flavor.
DIY Masala Chai Concentrate
Equipment
- Sauce Pan
- Measuring cups & spoons
- Mesh Tea Stainer
- Mortar & Pestle
- Glass Bottle or Pitcher with lids
Ingredients
For Making Chai Concentrate
- 1.5 inch fresh ginger no need to peel if using organic
- 1 tablespoon loose black tea see blog post for detailed notes on choosing tea
- 1 litre (1000ml) filtered water
- ¼ cup sugar I use raw turbinado sugar
Spices
- 10-12 black peppercorns
- 4 cloves
- 10 green cardamom pods
- 1 inch cinnamon stick sweet cinnamon works better
- ¼ teaspoon nutmeg fresh grated is better
Optional Spices & Aromatics
- 8-10 dried rose leaves
- ¼ teaspoon fennel seeds
- ½ star anise
Instructions
- Add filtered water to a medium sized saucepan (3qt to 4 qt). Place the water to come to a boil over medium high heat. Don't use a small saucepan. As the tea boils, it bubbles up quite a bit. A 3 quart saucepan gives everything enough room to simmer without making a mess.
- Add the spices to mortar pestle. Crush them coarsely. You only want to crack the peppercorns and split open the cardamom pods. Do not grind the spices into a powder. Transfer the crushed spices to the saucepan with the water.
- Next, add fresh ginger to a mortar and pestle and lightly crush it. You want to bruise the ginger just enough to expose more of its surface area so it releases its flavor into the tea. I don't recommend grating the ginger because it releases too much juice and makes the concentrate cloudy and more pungent than needed.
- Let the spices and ginger infuse as water comes to a rolling boil. Takes about 2-4minutes.
- Once boiling, reduce the heat to medium and add the loose tea (or tea bags) along with sugar. Bring to a slow boil again, then reduce the heat and let brew for 4-5 minutes on medium heat. Stir a few times while chai is simmering. Any longer and the chai concentrate will get bitter due to tannis of the tea. The sugar also dissolves and caramalizes while the chai is steeping, and adds subtle caramel notes and a deeper, maltier flavor to the concentrate.
- Switch off the stove and immediately while the concentrate is hot, grate nutmeg over it using a microplane. Strain using a tea strainer in a sterlized glass bottles or pitcher. Cool down completely to room temperature. Tighten the lid and store refrigerated for 4-5 days.
How To Use Chai Concentrate
- To make an iced chai latte, fill a serving glass with 4 to 5 ice cubes. Pour in the chilled chai concentrate, then top it with cold milk. I recommend using equal parts chai concentrate and milk, but you can adjust the ratio to make it stronger or milder. For an extra rich, café style latte, stir in 1 to 2 teaspoons of sweetened condensed milk. Give everything a good mix and enjoy!
- To make a hot cup of chai, combine equal parts chai concentrate and milk in a small saucepan. Warm over medium heat until hot but not boiling(else it might curdle). Stir occasionally. Taste and adjust with a little more milk for a milder chai or more concentrate for a stronger, kadak cup. Pour into your favorite mug and enjoy!
Notes
- The chai concentrate sits well refrigerated for 4-5 days. You many notice that it starts appearing cloudy/milk after refrigeration but dont worry as this is completely normal. As the concentrate chills, natural tea compounds and the aromatic oils from the spices can make it look cloudy. The concentrate is still perfectly good to use. Simply shake or stir it well before serving. It will become clear again as it warms for warm chai.
- To last longer, you can pour the concentrate in ice cube tray and freeze for 1-2 months.If your family drinks chai every day, double the recipe.
- Lastly, use filtered water if possible. Since tea is mostly water, good-quality water makes a noticeable difference in the final flavor.
I'd Love to Hear from You!