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Chai Latte (Homemade Concentrate)

This recipe explains how to make a homemade chai latte concentrate using black tea and warming spices. The article guides readers through the process, storage tips, and ways to serve it hot or iced.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups water
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 inch fresh ginger thinly sliced
  • 6 whole cloves
  • 8 cardamom pods lightly crushed
  • 10 black tea bags such as Assam or Darjeeling
  • 1/4 cup sugar adjust to taste
  • 1/2 teaspoon vanilla extract

Equipment

  • Medium saucepan
  • fine mesh strainer
  • Wooden spoon
  • Measuring cups and spoons
  • Airtight jar or bottle

Method
 

  1. Add the water to a medium saucepan. Then add cinnamon, ginger, cloves, and cardamom. Bring everything to a gentle boil.
  2. Next, turn off the heat and add the tea bags. Let them steep for 5 minutes without boiling.
  3. After that, remove the tea bags and gently press them to release flavor. Strain out the spices.
  4. While the concentrate is still warm, stir in the sugar until dissolved. Finally, add the vanilla extract and mix well.
  5. For a hot chai latte, combine equal parts chai concentrate and milk, then heat gently.
  6. For an iced chai latte, pour equal parts concentrate and milk over ice and stir.

Notes

Do not boil the tea bags, as this can cause bitterness. Adjust sweetness after mixing with milk if needed. The concentrate keeps well in the fridge for up to two weeks.