I am a huge lover of Chai Tea, especially in the winter, but in the summer, just like coffee, it tastes great on ice or in a smoothie. The spicy seasoning and zippy, warm flavor really make me feel at peace with the world. I had a hard time finding a chai tea concentrate that didn’t have a ton of sugar or artificial sweetners in it, so I made this version so it was more diabetic friendly. You can add sugar to it if you prefer or even honey. Either way, it is very good and will yield about 6 cups of tea in it’s final stages with the cream added. I hope you enjoy this as much as I do!
Chai Tea Concentrate
- 4 Cups of Water
- 2 Large Cinnamon Sticks
- 4 Whole Star Anise Pods
- 7 Cardamon Pods
- 10 Whole cloves
- 1 Small chunk about an inch big of fresh Ginger
- 4 Black Peppercorns
- 3 Jazmine Tea Bags
- 5 Oolong Tea Bags
- 1 Tbsp Light Agave
- Add all of the ingredients to the water in a pot on the stove. Heat to a high simmer.
- Simmer for about 20 minutes.
- Turn off heat and remove from stove. Add in the tea bags and cover. Allow to steep for 8 minutes.
- Uncover and remove tea bags. Pour through a fine seive.
- Allow to cool and place in a glass jar with a lid. Mason Jars work great.
- When you want a cup of tea, mix ½ cup concentrate with ¼ cup half n half or whipping cream. Milk will also do. Sprinkle some nutmeg or cinnamon on top.
Do you prefer your tea hot or cold?
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