Chai Tea Concentrate

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I’m not really a story teller with my recipes…but I want to share what inspired me to try and make my own chai tea. When I was traveling in Oslo I ordered a chai

First of all, I’m a chai fiend…I LOVE chai…so so much…and when I was traveling in Oslo I ordered a chai from a cafe and watched as the server made the chai from scratch. Why had I never thought to make my own chai tea? I’ve made chai cupcakes (recipes to come at a later date), so why not tea? So…here it is…and OMG…this recipe is awesome…I researched what ingredients went into making chai and I added some of the things that I didn’t see in other recipes but I thought would be complimentary.
The ingredients are all loose and whole and if you are thinking, “Where the hell do I buy these?” I bought mine from MarketSpice at Pike Place Market (Seattle).

Chai Tea 




  • 6 cups of water
  • 1/3 cup of sweetner (I used sugar, I’m sure you could use honey, but I’d use less than 1/3 cup)
  • 3″ fresh ginger, peeled and sliced
  • 6 cinnamon sticks (I used 6″ cinnamon sticks)
  • 1 teaspoon peppercorns
  • 2 vanilla beans
  • 4 star anise
  • 2 teaspoons of whole cloves
  • 1 teaspoon of whole allspice
  • 2 teaspoons cardamom seeds (I used with shells)
  • 6 teaspoons of Darjeeling loose tea


  1. Combine water and sweetener in a large pot until sweetener has melted (if using sugar).
  2. Bring to a simmer then add all the other ingredients and let it steep together for 20-25 minutes.
  3. Strain the tea
  4. To drink, it is a 1 to 1, so 1 part chai, 1 part milk (I used almond milk)


  • Makes about 32 oz of chai concentrate
  • I like my chai spicy, if you like yours sweeter, add more sugar
  • This concentrate is good for four weeks



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