Starbucks Copycat Chai Tea Concentrate
Skip the coffee shop line with this bold, perfectly spiced Homemade Chai Tea Concentrate. It combines strong black tea with aromatic whole spices and brown sugar for a rich syrup that makes a cafe-quality latte in just 2 minutes.
Servings: 8 servings
Calories: 52kcal
Ingredients
- 4 cups filtered water
- 3 cinnamon sticks (broken)
- 10 green cardamom pods (cracked)
- 2 star anise
- 17 whole cloves
- 2 inches fresh ginger (sliced or grated, no need to peel)
- 1 teaspoon whole black peppercorns
- 8 black tea bags (Assam or Ceylon) (or 2 tablespoons loose-leaf)
- ½ cup brown sugar (dark or light)
- 2 teaspoons vanilla extract
Instructions
- Simmer Spices: Combine water, cinnamon sticks, cracked cardamom, star anise, cloves, ginger, and peppercorns in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Steep Tea: Remove from the heat. Add the 8 tea bags and let them steep in the hot spice water for 7 minutes. (Do not steep longer than 7 minutes or the tea can turn bitter.)
- Strain: Remove the tea bags and pour the liquid through a fine-mesh sieve or cheesecloth into a glass jar. Use a spoon to firmly press the tea bags and spices against the sieve to extract every drop of concentrate. Discard the solids.
- Sweeten the Concentrate: Stir in the brown sugar and vanilla extract while the concentrate is still warm until the sugar is fully dissolved.
- Cool and Store: Let it cool to room temperature before sealing. Store in the refrigerator for up to 2 weeks. Shake or stir before using, as the spices may settle. This concentrate is bold and slightly syrupy. Start with less concentrate and adjust to taste if you prefer a lighter chai.
Notes
- The Perfect Ratio: For a strong, coffee-shop style latte, use a 1:1 ratio (½ cup concentrate to ½ cup milk).
- Best Tea for Chai: To stand up to the bold spices, use a strong black tea like Assam or Ceylon. If using loose-leaf tea, 1 tablespoon is roughly equivalent to 4 tea bags, so use 2 tablespoons.
- The Shortcut: Use 8 Chai-flavored tea bags and omit the individual whole spices.
- Cracking Spices: Do not grind the spices into a powder. Simply use the back of a spoon or a mortar and pestle to lightly crack the cardamom pods and peppercorns. This releases the essential oils without making the concentrate gritty.
- Sugar-Free Option: You can omit the brown sugar entirely for a spice-forward concentrate, or swap it for maple syrup or honey after straining.
- Storage: Store in an airtight glass jar in the refrigerator for up to 2 weeks. Shake well before using, as the spices may settle. For longer storage, freeze in ice cube trays, then transfer to a freezer bag for up to 3 months.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Trans Fat: 0.001g | Sodium: 9mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
