Chai Concentrate
I love chai and I don’t know why I waited so long to make my own concentrate. It’s really easy to make, and it tastes even better than shop-bought chai. It’s comforting and fragrant enough to enjoy this autumn or winter.
- Servings: 3 cups (750 ml)
- Preparation time: 5 minutes
- Cooking time: 35 minutes
Frequently asked questions
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
Ingredients
- 2 star anise
- 1 tablespoon (15 ml) cardamom pods
- 1/2 teaspoon (2.5 ml) peppercorns
- 7 cloves
- 5 cinnamon sticks
- 1 tablespoon (15 ml) grated fresh ginger
- 1 vanilla pod
- 4 cups (1 L) water
- 1/3 cup (125 ml) maple syrup
- 5 black tea bags
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Preparation
- Crush the aniseed, cardamom, pepper and cloves in a mortar and pestle. Place the mixture in a saucepan with the other ingredients, except the tea. Bring to the boil, then reduce to a medium heat. Simmer for around 20 minutes. Remove from the heat and add the tea bags to the liquid. Leave to infuse for 15 minutes. This recipe can be stored in the fridge for up to one month.
