Homemade Liquid Chai Concentrate Base

Making a liquid chai concentrate gives you a cafe-style base useful for mixing with black tea or coffee! Homemade liquid chai concentrate will keep in the refrigerator for 2 to 3 weeks when stored properly in an airtight container (like a glass Mason jar or sealed swing-top bottle). Makes approx 4cups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toast Whole Spices (Optional): In a medium saucepan over medium heat, lightly toast the cinnamon, cardamom pods, cloves, star anise, nutmeg, and black peppercorns for 1–2 minutes until fragrant.

Step 2

Simmer Spices & Ginger: Add the water and fresh ginger coins to the pan. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes to fully extract the spice aromatics.

Step 3

Steep the Tea: Remove the pan from heat. Add the black tea bags (or loose tea), stir briefly, cover, and steep for 5 minutes. (Do not over-steep, or the black tea will become astringent and bitter).

Step 4

Strain & Sweeten: Pour the liquid through a fine-mesh sieve (or cheesecloth) into a large bowl or glass pitcher, pressing gently on the tea bags and ginger to extract all liquid. While warm, whisk in the brown sugar and vanilla extract until completely dissolved.

Step 5

Cool & Store: Let the concentrate cool to room temperature, then transfer to a sealed glass jar or swing-top bottle and refrigerate.

Step 6

Iced Chai Latte: Mix equal parts (½ cup concentrate + ½ cup cold milk) over ice.

Step 7

Dirty Chai Coffee: Combine ⅓ cup concentrate, ⅓ cup brewed coffee or espresso, and ⅓ cup steamed or cold milk.

Step 8

Hot Chai Latte: Heat equal parts concentrate and milk on the stovetop or steam together with an espresso wand.