Keyword: beverages, chai, drinks, hot chocolate, spiced, tea latte
Equipment
1 Large Saucepan
1 Strainer
1 Lidded bottle or container
1 Milk frother
Ingredients
1 oz (3 tbsp)strong black tea
3 cinnamon sticks
1/4 cup green cardamom pods
3-4 black cardamom pods
1 tbsp (10-12) clove buds
1/2 tsp nutmeg
1 tsp black peppercorn or ground black pepper
1/2 piece ginger rootsliced
6 cups water
1 tsp vanilla extract or vanilla bean paste (optional)
1/4 cup brown sugar or maple syrup
1/2 cup honey
milk of choice for steaming
Instructions
Chai Concentrate
In a large saucepan, add black tea, cinnamon, cardamom, clove, nutmeg peppercorn, and ginger. Cover with 6 cups of water. Bring the pot to medium heat and allow water to boil.
After the water reaches boiling, allow to continue boiling for 10 minutes then reduce heat to lowest possible setting.
Cover and allow to slowly steep for up to 45 minutes.
After steeping, remove from heat and allow to cool for 5 minutes.
Strain tea through a fine-mesh strainer lined with cheesecloth or a coffee filter in a bowl or pitcher.
Add remaining ingredients and stir until incorporated.
Transfer finished chai concentrate into a lidded bottle or container. Refrigerate until ready to use. Chai concentrate lasts up to 10 days under refrigeration.
Prepare For Serving
Combine Chai concentrate and milk of choice with about a 2:1 ratio in a steaming pitcher or in a medium saucepot.
Using a milk frother: steam while adding some air until the desired temperature is achieved.
On the stovetop: bring sauce-pot to low heat and whisk vigorously while heating to incorporate air. Heat until just warmed, do not boil. Remove from heat.
To Serve
Divide Chai into desired cups or mugs. Top with extra ground cinnamon, nutmeg (optional) and serve immediately.
If enjoying iced, simply follow the 2:1 Chai to milk ratio and pour over ice instead of steaming/heating.