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
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 🤓).
- The chai must be HOT, not warm.
- Rinse your cup in hot water before pouring the chai. This keeps the chai HOT for a longer period of time.
- 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!
- 5 cups water
- 10 bags black tea bags
- 10 cardamom pods
- 10 whole cloves
- 1 tablespoon fennel seeds
- 3 inch ginger cut into pieces
- 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.
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