Chai Concentrate and Iced Latte
Over the past couple of years, I have become (slightly) obsessed with chai lattes. I am not a coffee drinker, so they have quickly become my go-to at Starbucks. The only thing I don’t like about them is that they are normally loaded with sugar and most have black pepper in them, which I recently found out is a no-no for me. Making this chai concentrate recipe has been a game-changer for me, since I can still have my chai lattes and not have to worry about the sugar or ingredients.
This recipe is adapted from Tasty Yummies
Chai Concentrate Recipe
This makes about 8-10 drinks. You will need a cheesecloth and kitchen twine or a really fine strainer.
9 cups of water
8 black tea bags
2 cinnamon sticks
1 tsp ginger
10 whole cloves
8 cardamom pods
1/2 tsp nutmeg
2 whole star anise pods (optional)
1 tsp orange zest (optional)
1 tbsp vanilla extract
Bring water to boil. When water boils, lower it down to a simmer and add tea bags. Tie up all spices besides vanilla extract in a cheesecloth and add to the pot. Simmer for 40 minutes, then pull out tea bags and spices. Let cool. Once the concentrate is cool, add vanilla extract and transfer to a storage container in the fridge. This will keep for up to 2 weeks in the fridge.
Chai Latte Recipe
Chai concentrate
Your favorite milk or milk alternative
Stevia Extract
If making an iced chai latte, add your preferred amount of concentrate over ice. Top with milk and stevia extract to taste. I like mine to be strong, so I do about 8oz of chai concentrate, 2oz of milk and 4-5 drops of stevia extract.
If making a hot chai latte, warm your preferred amounts of the concentrate, milk, and stevia extract together on the stove or in the microwave.
