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!
Servings: 8 servings
- 1 litre water
- 4 inch fresh ginger shoot, crush in mortar pestle
- 15 black peppercorns
- 4-5 cloves
- 15-18 green cardamom
- 6-8 tablespoon loose black tea (or use 6-8 unflavored tea bags)
- To make tea - hot or cold milk, sweetener
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 ⅓ cold (alomg with ice cubes) or hot milk to about ½ cup of the concentrate along with 1-2 teaspoon condensed milk or sugar. Really make it your own, taste and adjust. Mix and enjoy.
- 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.