Spiced Chai Concentrate Recipes

Steps:

• Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

Steps:

• Prepare the spices and the tea; set aside. Bring the water to a boil and remove from heat. Add the spices and the tea bags then allow the mixture to steep for 15 minutes.
• Strain the mixture into a 4-cup glass measuring cup or large bowl, discarding the spices. Add the sugar, honey and the vanilla and stir until the sugar has dissolved. Pour the mixture into a jar and store in the refrigerator.
• To serve, mix 1 part concentrate with 1 part milk or half-and-half. Heat for a warm beverage or pour over ice to enjoy cold.

Steps:

• Pour condensed milk and spices into the blender and blend on high speed for a few seconds until the milk looks evenly "flecked" with spices.
• Pour mixture into a clean jar or container with a lid.
• Refrigerate at least 24 hours.
• Alternatively, pour mix into ice cube trays and freeze.
• To use concentrate: Brew a strong black tea or strong herbal tea of your choice.
• Stir in 1 frozen concentrate cube or 1/2 to 2 teaspoons of chai concentrate mix per cup of freshly steeped tea.
• Frozen cubes will keep up to one year in the freezer if you pop them out of the trays and store in a freezer bag.
• Concentrate will keep in the fridge for up to 3 weeks.