Bar Basics: Homemade Chai Concentrate

Fall is my favorite season. I love the cooling temps, the changing foliage, and the crispness in the air… And also chai. Yes, I know you can indulge in chai year round, but there’s just something about a nice, fragrant cup of chai in fall that hits different. And like most things I imbibe, I prefer the make my own chai concentrate. This way, I can control the flavors & quality of ingredients.

Plus, it only takes about 5 mins of prep to make and who doesn’t like their house smelling like fall?

Chai concentrate is a handy mixer to keep around. Not only is it perfect for making your own chai lattes or coffees. This blend is perfectly spiced, all I need is a couple of teaspoons & a little milk for the perfect morning coffee indgulgence.

But did you know chai is also perfect for fall cocktails? Before I share some of my favorite chai beverages, I thought you might enjoy seeing how I make my own homemade chai concentrate. I have 2 versions, a basic blend and a bolder one.

Basic Chai Concentrate Recipe:

This basic chai concentrate recipe is a great starting off point for personalizing your own blend. Once you’ve tried it, you can make it spicer, sweeter, or remove certain ingredients that don’t appeal to your palate. You can also play with the type of sugar used: honey, brown sugar, raw sugar, agave, or any other sweetener you have on hand.

Ingredients:

• Cardamon- 11
• Star Anise- 2
• Black Peppercorn-18
• Ginger- 2 inches, sliced
• Cloves -10
• Vanilla Bean- 1, split lengthwise
• Cinnamon- 3 sticks
• Nutmeg- 1/4 teaspoon
• Black Tea- 4 bags
• Water- 5 cups
• Honey- 2 tablespoons

Directions:

1. Toast your dried spices (optional)
2. Add your water & your fresh spices (ginger and vanilla bean)
3. Bring to boil and let simmer for 15 mins
4. Remove from heat, add tea bags, and let steep for at least 15 mins
5. Add your sweetener (add in vanilla extract here if using)

Here’s a video of me whipping up a fresh batch of chai.

Spicy Chai Concentrate Recipe

Because the chai concentrate has to be stored in the fridge, using too much will  lower the temperature of any hot beverage you make. So, I made a spicer, bolder version. This way, I can get the same flavor profile using less of the concentrate. Thus, maintaining the hotter temperature of my drink longer. If you’d like a spicer version of the chai, here’s my recipe:

Ingredients:

• Cardamon- 20
• Star anise- 2.5
• Black peppercorn- 33
• Ginger- 3 inches, grated
• Cloves- 15
• Vanilla bean- 1, split lengthwise
• Vanilla extract- 1/4 teaspoon
• Cinnamon- 4 sticks
• Nutmeg- 1/2 teaspoon
• Black tea- 5 bags
• Water- 4 cups
• Honey- 2.5 tablespoons

Enjoy your fall y’all!