Chai Concentrate for Lattes
A tasty spice infused base for chai lattes that will make your home smell like the holidays. I like to freeze the concentrate and add then add the cubes to vanilla soy milk in a travel mug for an iced chai latte on the go.
30 m 4Ingredients
- Water 3 Cups
- Black tea (bagged or loose)--equivalent of 3-5 teaspoons (adjust according to taste)
- 1-2 Cinnamon Sticks
- 2 Star Anise
- 7 - 10 Cloves
- 7 - 10 Allspice Balls
- Seeds from 2-4 Cardamom Pods
- A sprinkle of Nutmeg
- 2-3 Teaspoons Vanilla
- Honey or sugar to taste
- Ingredients can be adjusted to your taste, more or less tea, spices of your choice; e.g., orange rind and ginger, maple syrup. Go nuts--ooh coconut milk.
Directions
1. Bring water to boil and then back off to a simmer.
2. Add black tea bags or tea infuser for loose leaf tea and spices
3. Remove tea bags or infuser after 4-6 minutes
4. Add honey or sugar and stir occasionally for about 20 more minutes (the longer you cook the more concentrated the flavor and if you added sugar the more syrupy the liquid)
5. Remove from heat, remove spices, and add vanilla
6. Let the concentrate cool and then refrigerate.
The concentrate can be heated and mix a 1 to 1 mixture of concentrate and milk or a plant based dairy product (steamed and frothed if you like) or, my favorite, freeze in a silicone tray, later add the frozen concentrate to vanilla soy milk, and shake vigorously for a grab and go iced chai latte.
