Homemade Chai Concentrate {+ Video}
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
gluten-free, vegan, paleo, dairy-free, grain-free, nut-free, egg-free, options for keto and whole30
  • 4½ cups water
  • 8 organic black tea bags
  • 2 cinnamon sticks
  • 1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
  • ½ cup coconut sugar, date sugar or raw cane sugar (you can add more or less or leave out depending on how sweet you like your chai)
  • 1 - 3-inch section of fresh ginger, cut into pieces
  • 10 whole cloves
  • 8 cardamom pods
  • ½ teaspoon freshly ground nutmeg
  • 2 whole star anise pods
  • ½ teaspoon of whole black peppercorns
  • 1 teaspoon orange zest
  • 1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)
Tools Needed:
  • 1 small square section of cheesecloth, approximately 6" square and/or good strainer
  • kitchen twine, if using cheesecloth
  • quart-sized glass bottle or jar
  1. Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
  2. *If you don't wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.
  3. Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
  4. Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don't always do this, but it is a really nice touch. Additionally, if you didn't use a whole vanilla bean, add your vanilla extract now. Stir to combine.
  5. Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Be sure your tea is fully cooled before placing in the fridge. Store in the refrigerator for up to one week.
  1. To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond or cashew milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.
Recipe by Tasty Yummies at https://tasty-yummies.com/homemade-chai-tea-concentrate/