Homemade Chai Concentrate

39 Comments

homemade-chai-concentrate

I’ve been drinking Masala Chai since I was a kid. Sure, back then my mom probably made it with more milk than tea, but the flavor was still there. Growing up in an Indian household, freshly made chai was served at least two times a day, more so if we had guests. It didn’t matter whether it was 100 degrees outside, my parents would still drink their two cups of creamy, hot chai.

My mom continues to drink her two cups of chai every day. So twice a day, she washes her teapot and goes through the tedious process of crushing spices and boiling tea. For her it’s nothing, but personally, I don’t know how she does it (patience? what’s patience?). I love freshly made chai, but I just don’t have the time to make it every day, let alone twice a day.

That’s Why I Started Making Homemade Chai Concentrate

homemade chai concentrate by myheartbeets.com

It’s infused with all the masala flavors that I love: fresh ginger, cardamom, cloves, and fennel seed. The best part is, that I only have to make it once a week.

There’s nothing like drinking a fragrant cup of spiced masala chai in the mornings. The smell of sweet cardamom and spicy ginger is enough to wake you up. With this homemade chai concentrate, I can have my daily cup of chai without all the work that goes into making it.

Mom’s “Rules” for Drinking Chai

Even though I’ve streamlined the chai-making process, I still follow my mom’s instructions on how to enjoy a cup of chai to a Tea (heh, get it… T & tea 🤓).

  1. The chai must be HOT, not warm.
  2. Rinse your cup in hot water before pouring the chai. This keeps the chai HOT for a longer period of time.
  3. Drink the chai in a fancy china cup. Non-negotiable.

If you love chai, you can double, triple, or quadruple this recipe to make even more chai concentrate. If you’re keeping it all for yourself, just freeze the concentrate into ice cubes so they’ll last longer! In the summer, you can use these cubes to make a tasty iced chai drink!

Homemade Chai Concentrate

homemade chai concentrate by myheartbeets.com

Homemade Chai Concentrate

4 from 1 review
Pin Recipe Print Recipe

Ingredients
 

Instructions
 

  • Lightly crush the cardamom pods and cloves with a mortar pestle.
  • Add the ginger, spices, and water to a large saucepan and bring to a full boil.
  • After 3-4 minutes, add the tea bags and reduce heat to low-medium.
  • Put on the cover and let simmer for 10-15 minutes.
  • Strain the chai and store in a mason jar or a glass container in the fridge.
  • To make a cup of chai, mix the concentrate, hot water and steamed milk of choice to taste.

Notes

Use this concentrate within a week. If you want to make a big batch, you can freeze the concentrate into cubes and use as needed.
After boiling, you’ll end up with 3-4 cups of concentrate.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

Related Recipes

Cookbooks

Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

Subscribe

Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Samantha L says

    4 stars
    Hi there, I may made this recipe and I enjoyed it but wished it was stronger in flavor. I already used very limited oat Milk. What would your suggestion be for a spicer chai? I additionally added black pepper corns and a half stick of cinnamon for my personal preference

    • My Heart Beets says

      Hi Samantha, if you want a spicier chai, you can add more ginger (that’ll definitely help!) and you can also simmer the spices/ginger longer. The longer you simmer them, the spicier the chai should be. Let me know if that helps!

  2. TB says

    Hi,

    The recipe asks to mix the concentrate, hot water and milk. I’m confused about what you mean by 1:1. Do you mean 1:1:1? So equal parts concentrate, hot water and milk?

Show More Comments

masala turkey

My Indian Fusion Thanksgiving Menu

My complete Thanksgiving menu with an Indian twist!

FREE EMAIL BONUS

paneer lababdar

Ashley's Secrets

INDIAN FOOD

MADE EASY

Favorite tips & tricks to

easy & delicious Indian cooking

FREE EMAIL BONUS