From the kitchen
Spiced Chai Concentrate
A potent concentrate of black tea and whole spices to be diluted later with fresh milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 cups Water
- 4 Black Tea Bags
- 6 Cardamom Pods, crushed
- 1 Cinnamon Stick
- 4 Whole Cloves
- 1 tbsp Fresh Ginger, sliced
- 1/3 cup Brown Sugar
Method
- Combine the water, cardamom, cinnamon, cloves, and ginger in a saucepan and bring to a boil.
- Reduce heat and simmer 10 minutes to infuse.
- Remove from heat, add the tea bags, and steep 5 minutes.
- Strain and stir in the brown sugar while still warm.
- Cool and bottle; dilute with warm rice milk in a 1:1 ratio to make a full chai latte, and store the concentrate for up to 1 week.
Kitchen note
This concentrate is designed to be strong and intense on its own, mix it with rice milk just before serving rather than trying to drink it at full strength.
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