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Homemade Chai Concentrate with Maple Syrup

This recipe has quite a history in my kitchen. I first learned to make chai over 35 years ago when I worked at Capriland’s Herb Farm. Inspired by the technique I was taught, my own recipe came to be, and I shared it on my old blog back in 2012. Over the years it has become a well-loved relic! 
Servings: 24 mugs of chai

Ingredients

  • 4 quarts water
  • 1/2 cup cardamom pods
  • 4 cinnamon sticks 4” each
  • 1 tsp black peppercorns
  • 1 tsp whole cloves
  • 6 star anise
  • 1/2 cup chopped fresh ginger
  • 1 tsp salt
  • Zest from 1 orange or 2
  • 2 tbsp vanilla extract
  • 2 cups *maple syrup
  • 1/2 cup black tea or rooibos

*If you would rather use honey, I suggest making a small test batch first. Honey has a very pronounced flavor in this chai and can overwhelm. Sugar can also be used in place of maple syrup.

Instructions

  • In a large pot, bring water to a boil. Add the spices, salt, and orange zest. Turn heat down to simmer and let it cook uncovered at a slow boil, for one hour.
  • Turn heat off. Stir in maple syrup, vanilla, and black tea or rooibos. (If using sugar, add that during the last few minutes of simmering so it can dissolve.)
  • Cover the pot and steep for 5 minutes.
  • Strain out the tea and spices.
  • Store in the fridge for several weeks or can in mason jars for the pantry or gift giving.

Notes

To Serve:
Shake well. Combine 1/3 cup chai concentrate with 1 cup milk, heat gently and serve.
To Can:
Using safe canning practices, this can be waterbath canned in pints for 15 minutes, with 1/2” headspace. Quarts would be 20 minutes.