Chai Tea Latte Concentrate

I am so thrilled to present this recipe to you all!

I LOVE chai tea lattes. Especially as the weather begins to cool down and I want to cozy up with a warm beverage. (But who am I kidding… I drink Chai lattes even when it’s 100 degrees!)

I’m a sucker for the spice of chai and the body and soul warmth that it brings. Making this concentrate is not only easy… but the aromatic spices fill your home and get you even more into the festive spirit.

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Ingredients

  • 3 tbsp black peppercorns

  • 35 whole cardamom pods

  • 25 whole cloves

  • 1/2 tsp fennel seeds

  • 3 cinnamon sticks

  • 6 tbsp loose leaf black tea

  • 6 cups water

  • 1 tsp vanilla

  • 6 tbsp honey

  • 6 inches fresh ginger- rough chopped

Method

  1. Toast spices: Heat a small saucepan to medium heat. (You can also use a spice toaster like I have here- I got mine from an Indian foods store and I love it). Add the cinnamon and cardamom seeds first, toast for a minute. Then add cloves and peppercorn. Toast until the spices become aromatic. 3-5 mins. Stir and shake the pan very often to prevent burning.

  2. Remove spices from heat and add to a mortal and pestle. (Something I also got from the Indian store) If you don’t have one, use the back of your knife to crush them).

  3. Add spices to the pan again. Add the fennel this time. Toast for another minute or two. Again, shaking so they do not burn.

  4. Transfer herbs to a saucepan. Add water and ginger. Bring to a boil.

  5. Turn off heat and add loose leaf tea, vanilla, and honey.

  6. Allow to sit for an hour.

  7. Strain into mason jars and store in the fridge for up to two weeks.

  8. To make a latte, heat ¾ cup of the concentrate. Add ½ cup warmed and frothed milk.


Enjoy! (You can also enjoy it iced!)


 herbs

herbs

 fennel seeds

fennel seeds

 toast the spices

toast the spices

Toast spices: Heat a small saucepan to medium heat. (You can also use a spice toaster like I have here- I got mine from an Indian foods store and I love it). Add the cinnamon and cardamom seeds first, toast for a minute. Then add cloves and peppercorn. Toast until the spices become aromatic. 3-5 mins. Stir and shake the pan very often to prevent burning.

Remove spices from heat and add to a mortal and pestle. (Something I also got from the Indian store) If you don’t have one, use the back of your knife to crush them).

Add spices to the pan again. Add the fennel this time. Toast for another minute or two. Again, shaking so they do not burn.

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Transfer herbs to a saucepan. Add water and ginger. Bring to a boil.

Turn off heat and add loose leaf tea, vanilla, and honey.

Allow to sit for an hour.

Strain into mason jars and store in the fridge for up to two weeks.

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