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 everyday. So twice a day, she washes her tea pot 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. 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 my homemade chai concentrate.
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.
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 ;)].
How to Drink Chai:
- 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.
This chai concentrate makes a wonderful homemade gift.
Just wrap some kitchen twine or ribbon around a pretty bottle and add a gift tag! I used colored sharpie markers to decorate the gift tags. I personally love gifting this concentrate to… myself 😉 Just kidding (sort of).
If you love chai, you can double, triple or quadruple this recipe to make even more 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!Print
- 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 (I use homemade almond milk) according to taste.
I usually do a 1:1 ratio of concentrate and milk, but you can add more or less milk and/or water according to taste.
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.
PAID ENDORSEMENT DISCLOSURE: This post was sponsored by Sharpie. I used their markers to create those cute gift tags that you see in the post!