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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!
Prep Time5 mins
Cook Time20 mins
Course: Drinks
Cuisine: Indian
Servings: 8 servings


  • Large Pot, Measuring spoons, tea strainer


  • 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.