I am definitely classifying this homemade chai tea latte recipe under AHA Moments. AHA Moments being those kitchen experiences when you take the time to dissect the prepared foods and drinks that you’ve been buying for years and realize just how easy and inexpensive they can be to make at home. Like frozen burger patties and amazing toffee in a can.
Chai tea lattes are one of my favourite things – in the whole wide world. They are long walks with a friend, wandering a bookstore for hours, curling up with a good book on the couch, kids asleep, dog at feet, house relaxed. I don’t know about you, but when there is a chai latte in my hand the world just seems to be kinder.
What I love about this recipe, aside from the glorious peace of mind it creates, is that it will save me a small fortune by making life-saving lattes at home and avoiding the mega coffee chains. Plus, since it’s homemade, the ingredients can be tempered to perfectly match my palate’s preference.
Like your chai really bold and peppery? Add more peppercorn, ginger and cloves.
Craving something sweet? Add more honey or a tsp of brown sugar to your tea.
Homemade chai tea concentrate is really all about discovering your own perfect balance.
The amount of effort required to make homemade chai concentrate is pretty minimal, it’s locating all of the whole spices that’s the challenge. I recommend going straight to a bulk store or grocery chains that specialize in whole foods.
- 4 real cinnamon sticks (usually labelled Ceylon cinnamon)
- 4 cups of water
- 8 whole allspice
- 10 whole peppercorns
- 1 large raw ginger nub, washed and sliced
- 3 star anise pods
- 1 vanilla pod, sliced open
- 12 green cardamom pods, gently crushed open
- ¼ tsp ground cloves (use 8 whole cloves if you have them)
- ¼ tsp ground nutmeg
- 4 black tea bags (see note)
- 1 tsp organic agave syrup or local honey
- Toss all ingredients, except for the tea bags, into a medium sized saucepan and place on low-medium heat. Simmer for 15 minutes. Give it a stir every so often with a wooden spoon.
- Remove from heat, add tea bags, and let steep for 5 minutes.
- Strain liquid through a fine sieve, into a large glass jar or bottle. At this stage you can store the sealed bottle(s) of chai concentrate in the fridge for a week or two. Think gift giving.
- I use organic whole leaf assam black tea sachets. Assam or pure Ceylon black tea is recommended. Yes, Orange Pekoe tea is a black tea - read your labels to see type.
For refreshing iced chai tea: add a little ice and a dash of milk (cow’s, soy, almond, flax – milk of your preference) to a cup of chai concentrate. Stir and sip.
For comforting chai latte: add an equal amount of milk to the chai concentrate and heat on high for 1 minute in the microwave. Stir and sip.
Especially with a British Apronite on the team, I have to ask,
How are you spending your tea time?
Amanda: Kandula (local tea company) earl grey or peppermint. Either is just the thing for a dreary day.
Caitlin: I love Pukka Teas. They do a wide variety of herb combinations, many that follow Ayurvedic recipes for balancing certain conditions in the body and mind. I’m a huge fan of their Relax tea, which has a sweet blend of marshmallow root, fennel, and chamomile. I swear I chill out the moment I pop the bag in the water.
Reagan: Earl Grey and mint for me too! My office is freezing so I drink tea all day. Earl Grey with lots of milk in the morning for the caffeine kick and mint (no milk) in the afternoon, just to warm me up. Oh, and I NEED a cookie with the Earl Grey.
And you?? What are you sipping for comfort this chilly winter season? Comment below.Add to favorites