If you are looking for a quick and delicious drink to grab on your way out the door, our Chai Concentrate recipe might help! This recipe yields 10-15 cups of chai, and lasts about 3 weeks in the refrigerator. It can be used with both hot and iced drinks. You can make Chai Concentrate with any blend of chai spices, but we recommend using our Simply Chai (caffeinated) or any chai blend of your choice (choose caff/caffeine-free) for the best results.

You will need:

• boiling pot
• strainer
• Chai spice blend
• honey/sugar/your choice of sweetener to taste
• mason jar for storing
• (optional) mortar and pestle to crush spices

Directions:

1. Crush 2/3 cup of chai blend
2. Add to boiling pot
3. Pour 4.5 cups of water over spices
4. Stir, and bring to boil, mixing occasionally
5. When it boils, add honey/sweetener, and simmer for 5 minutes
6. Turn off, and allow mixture to cool completely
7. When fully cooled, strain into large mason jar/sealed container, and store in the fridge

This batch yields 4 cups of concentrate which makes 12-15 cups of chai.
Lasts for 2-3 weeks in the refrigerator.

Tips:

In order to extract the most flavor, crush your spices in a mortar and pestle. You can find some beautiful mortar and pestles in our shop.

Another trick to increase the flavors of your chai concentrate is to lightly roast the spices before adding the water. Once you add the water, bring to complete boil, then add your sweetener, and simmer with the lid on for 10 minutes. (If you prefer, you can skip the sweetener here and add it later to taste. I find it easier to add it here instead of to each individual cup. If you are buying our chai in bulk to use in your coffee/tea shop, skip the sweetener so you can customize your chai to each customer with specially flavored syrups etc.)

After you turn off the stove, allow the mixture to cool completely. Wait until after the mixture has completely cooled before straining. This will allow for infusing the mixture with as much flavor as possible from the spices and herbs. You can re-brew the leftover spices at least once more.

When the mixture is completely cool, strain into a mason jar, and seal.

This will keep in the fridge for 2-3 weeks, and yields about 15 cups of chai.

When I use my Chai Concentrate, I typically use 4-5 tablespoons of concentrate, to 1 cup of milk.

Toss in some ice cubes, add your milk, and enjoy!

(If you want to turn this into a ”dirty chai,” or Coffee Chai, follow this recipe.)