Chai Concentrate

chai concentrate

Enjoy a quick cup of masala chai or a chai latte using homemade Chai Concentrate. The black tea is brewed in small batches and infused with fragrant chai spices.

chai concentrate

Making your own masala chai concentrate means that you get to control the spices and the sweetness. Not to mention, you have a hot or iced cup of chai ready within minutes and it'll last you the week.

Chai spice

Use small batch homemade chai spice to flavor your tea to your liking

Prep Time: 5min


– 20 g green cardamom – 15 g black peppercorn – 15 g ground ginger – 15 g cinnamon – 5 g cloves – 2 g mace, optional – 1 g nutmeg – 1 g star anise, optional

Or use whole spices!

Cook Time: 10 Min


– 1-inch knob ginger – 1-2 cinnamon sticks – 1 star anise – 5 cloves – 4 dried edible roses – 7 cardamom pods – 10 black peppercorns – ¼ teaspoon nutmeg, freshly grated – 5 cups water – 5 teaspoon black tea leaves – ⅓ cup granulated sugar

Lightly smash them in a mortar and pestle to release their oils before simmering them in water


infuse the water with spices

Pour the water in with the spices and bring it to a light rolling boil for 3-5 minutes, or until fragrant. At this point, add in the black tea leaves and mix really well. Simmer the spices with the black tea for 5 minutes. Be careful not to boil it for too long, otherwise it will be very bitter.


STEEP the concentrate

Remove the pot from heat and pour in the sugar. Stir until the sugar has fully dissolved. Allow the spices and tea to steep in the hot water for at least 15 minutes. Then, strain the chai concentrate into a sanitized pitcher with a lid. Store in the fridge for up to five days.


Use a 1:1 ratio of concentrate to milk. The concentrate can be served steamed, heated, or chilled. No more Starbucks trips necessary!