Tazo Concentrate Chai Latte Tea 32Oz. 6 Per Case.

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Boil the water and add sugar. Pour the water over tea and spices to steep. Chai Concentrate Without Whole Spices Because of this, I use a homemade chai spice blend that’s made of ground spices instead of whole. While the flavor of whole, toasted spices is unbeatable, the ease of using ground, pre-made spice blends is really what we’re focusing on here! While the chai concentrate is warm, add sweeteners of your choice. For example, stir in granulated sugar, dark brown sugar, honey and maple syrup. Once the chai tea concentrate has cooled pour it into a glass bottle and store in the refrigerator. Keep in mind, this recipe is for chai concentrate, so you’ll use at least twice the amount of tea per water compared to making a simple cup of tea.

CHAI TEA CONCENTRATE - An infusion of high-quality loose-leaf teas and the finest natural spices including cinnamon, cardamom, ginger & star anise. Our slow brew process captures the purity, intensity and depth of every ingredient

If you’re going to go through the effort of simmering, straining and making a concentrate you want to make sure that your ingredients are flavourful and potent.

Brown Sugar– to add even more depth of flavor, swap out the white granulated sugar for warmer, richer brown sugar. (And see more sweetener substitutions below!)GREAT MASALA CHAI IN SECONDS - Mix 1 part Chai Concentrate with 4 parts Oat Milk to make the perfect glass, delicious hot or cold. 1 litre of Chai Concentrate makes 20 servings and will keep in the fridge for up to 3 weeks once opened. Dry toast spices in a sauce pan over low heat on the stove for 2-3 minutes until fragrant. Watch carefully and stir frequently so spices do not burn.

Let the chai concentrate cool down at room temperature. You can also cool it in the refrigerator but this may cause the tea to become a little cloudy. Decaf– as someone who is sensitive to caffeine, I love making my own tea and coffee recipes at home so I can control how much caffeine they contain. Look for decaf chai tea bags to make this delicious recipe caffeine free. Therefore, to allow the spices to have a chance to infuse in the water, I steep them first, followed by the tea. I used coconut sugar which adds a nice caramel-like flavour. Brown sugar would also work. Keep in mind that dark brown sugar is sweeter than light brown sugar.

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Let the tea steep for 3-5 minutes. (Note: Do not over steep the tea as this will cause it to become bitter.) It's important to have a strainer and bowl ready so the concentrate can be strained as soon as the tea has finished steeping. Most homemade chai concentrate recipes use standard white granulated sugar, but you can play around with what you use.