Chai Tea Concentrate

Author Debi


  • 4 1/2 cups water
  • 10 black tea bags
  • 1 cinnamon stick broken in half
  • ¼ teaspoon ground ginger
  • 7 whole cardamom pods
  • 10 whole cloves
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 teaspoon orange zest
  • ½ cup brown sugar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Vanilla Bean Paste


  1. Bring the water to a boil in a medium saucepan over medium-high heat. Add the tea bags, spices and orange zest. Stir to combine, and remove from heat. Let steep 10 to 15 minutes.
  2. Remove tea bags, and strain out the spices with a fine mesh sieve. Add brown sugar, honey and vanilla. Stir well to combine. Store in a jar in the fridge for up to a week (if it lasts that long).
  3. Mix concentrate with milk of your choice (dairy, soy, almond, etc.) in about a half-half ratio. You may adjust more or less concentrate to your taste. Chai may be enjoyed warm or iced.

Recipe Notes

Makes 4 cups

Adapted from NPR