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Warming Winter Chai Concentrate

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! 
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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.

Method
 

  1. 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.
  2. 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.)
  3. Cover the pot and steep for 5 minutes.
  4. Strain out the tea and spices.
  5. 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.