Measure all of your spices and ingredients so you are ready to go.In a bowl using the end of a wooden spoon or using a morter and pestle gently crush the 1-2 cinnamon sticks, 4-6 whole cloves, 4-5 cardamom pods, 1 star anise, and ginger (4 1-inch pieces), grate fresh grated nutmeg (¼-½ tsp
Bring two cups filtered water to a gentle boil and reduce to a simmer; add tea (6 teaspoons or 3-4 tea bags), add crushed spices and vanilla extract (1-2 tsp) to simmering.
Reduce heat to a gentle simmer for just 5 minutes (longer will cause your tea to be bitter), stirring occasionally. Remove from heat. Stir in honey and allow mixture to steep covered for about 10-15 minutes.
Place a fine mesh strainer over a large 8 cup measuring bowl. Carefully pour chai concentate through the sieve. Discard tea bags and spices. Pour chai concentrate into desired container (at least 48 ounces) jar or bottle, cool and refrigerate.
How to prepare chai latte
Prepare chai latte with 1:1 ratio of chai concentrate and steamed milk topping with froth. Heat both in small pan on stovetop or using frother.
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Notes
Nutritional information is based on 8 12-ounce servings; it is an estimate; be sure to run it through your own nutritional calculator for best results. Storage TipsStore chai concentrate in the fridge for up to 2 weeks, though I have kept mine for up to one month. As with all refrigerated items, if it smells off or has any growth or mold, then do not use it. To rewarm, place the desired amount of concentrate and milk in a frother to heat and froth or warm on the stovetop. Variations and Substitutions
Honey may be replaced with all-natural sugar, white sugar, brown sugar, maple syrup, agave, or your favorite sugar replacement.
Adjust the spices to your liking; if you don't like something leave it out, or you love something, start by adding a little extra at a time, tweaking to make it yours.
Ginger: if there is too much (or too little 'bite') from the ginger, adjust accordingly.
Optional: add ten peppercorns for even more 'bite'