Festive chai tea concentrate

    1 hour 15 min

    Sipping a restorative cup of masala chai in India is a daily rite of passage. The roadsides are dotted with chai wallahs who serve the tea boiled up with spices, sugar and milk. Despite 'chai' merely meaning 'tea' in Hindi, us Westerners have adopted the term as a short hand for the full masala mix – that is, the unique blend of spices that give chai its delicious aroma. The ingredients are naturally festive, with cinnamon stick and cloves adding a peppy warmth and sweetness. Our India expert at Rickshaw Travel has created an authentic recipe to try at home and added even more Christmassy flavours to give your cup of chai a seasonal kick.

    2 people made this

    Serves: 10 

    • 1.25L water
    • 1 tablespoon whole red peppercorns
    • 1 orange peel
    • 20 whole cloves
    • 1 teaspoon freshly grated nutmeg
    • 60 whole crushed green cardamom pods
    • 2 cinnamon sticks
    • 3 star anise
    • 4 inch piece fresh root ginger, peeled and crushed
    • 4 to 6 teaspoons brown sugar
    • 1 1/2 tablespoons vanilla extract
    • 8 tablespoons loose black tea or 12 black teabags
    • milk, to serve

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. To make a festive chai concentrate, place all ingredients aside from the tea into a wide saucepan and bring to the boil. Reduce heat to medium and simmer for 1 hour.
    2. Remove from heat and add the tea. Let steep for 10 minutes.
    3. Strain entire mixture through a sieve into an airtight container and store in fridge for up to a week.
    4. Serve with milk in a ratio of 1:1. Heat 125ml of festive chai concentrate with 125ml of whole milk, almond milk or coconut milk. Once hot, pour into a mug, sprinkle with cinnamon and enjoy!

    See it on my blog

    Rickshaw Travel

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