I perfected a Homemade Masala Chai concentrate that captures authentic spiced tea flavors in a single jar and lets you brew genuine chai in minutes.

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I wrote this Masala Chai Concentrate Recipe after messing around with spices and getting a result that shocked me. I keep coming back to the bright snap of cardamom and the punch of fresh ginger, they lift the whole thing.

It tastes like something you’d get from a tiny stall but you made it in ten minutes, and honestly some of the best experiments start as mistakes. The Chai Concentrate Recipe lets you bottle that flavor and pull it out when you need a serious cup.

Try a spoonful and you might rethink how you do tea forever.

Ingredients

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Black tea: strong caffeine, its got tiny protein, no fiber, tannins add bitterness.
Whole milk: supplies fat and protein, creamy mouthfeel adds richness and body.
Sugar: mostly carbs so sweet, boosts calories, not very nutrient dense.
Ginger: aromatic adds spicy heat, may aid digestion, small fiber and low calories.
Green cardamom: floral slightly sweet, has antioxidants, used for scent and balance.
Cinnamon stick: warm sweet spice, may help blood sugar, fragrant and comforting.
Black pepper: sharp adds heat and depth, tiny antioxidants, boosts other spices.

Ingredient Quantities

2 cups water

1 cup whole milk (or more if you like it creamier)

3 tablespoons loose black tea, Assam is best

1/2 cup granulated sugar, or to taste

8 green cardamom pods, lightly crushed

1 cinnamon stick, about 2 inch

4 whole cloves

1 inch piece fresh ginger, peeled and thinly sliced

6 black peppercorns, lightly crushed

1 star anise optional, for a sweet licorice note

1/2 teaspoon fennel seeds optional, if you like that flavor

How to Make this

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1. Prep the spices and tea: lightly crush 8 green cardamom pods and 6 black peppercorns, peel and thinly slice the 1 inch piece of ginger, have 1 cinnamon stick, 4 whole cloves ready, and measure 3 tablespoons loose black tea plus 1/2 teaspoon fennel seeds and 1 star anise if you’re using them.

2. In a medium saucepan combine 2 cups water, 1/2 cup granulated sugar (or less if you prefer), the crushed cardamom, crushed peppercorns, cinnamon stick, cloves, sliced ginger, and the optional star anise and fennel seeds.

3. Bring that mixture to a rolling boil over medium-high heat, then reduce to a simmer. Let it simmer 8 to 10 minutes so the spices fully infuse the water, skim any foam that forms.

4. Add the 3 tablespoons of loose black tea to the spiced water, stir once, and simmer gently for 2 to 3 minutes so the tea releases its color and flavor without getting too bitter.

5. Pour in 1 cup whole milk (use more if you want it creamier), raise the heat until the chai just comes to a gentle simmer, then lower the heat and simmer another 3 to 4 minutes. Watch it carefully cause milk boils over fast.

6. Turn off the heat and let the mixture steep for 2 to 5 more minutes depending on how strong you like it, then strain through a fine mesh sieve or cheesecloth into a heatproof jar or container.

7. Press the solids lightly with the back of a spoon to extract extra concentrate but dont press too hard or you’ll pull out bitter flavors.

8. Taste and adjust sweetness while still warm, remember this is a concentrate so it should be sweeter than the final drink. Cool, then store in the refrigerator in an airtight container for up to 5 to 7 days.

9. To serve reheat gently and dilute: mix 1 part concentrate with 1 part hot milk or water for a balanced cup, or 1 part concentrate to 2 parts milk if you want it milkier. For iced chai pour over ice, or froth some milk for a cafe style finish.

Equipment Needed

1. Medium saucepan (about 2 quart) for simmering the spices and milk
2. Measuring cups and spoons for water, milk, tea and sugar
3. Mortar and pestle or spice crusher to lightly crush cardamom and peppercorns
4. Sharp knife for slicing the ginger
5. Cutting board, cause chopping on the counter is easier that way
6. Fine mesh sieve or cheesecloth for straining the concentrate
7. Wooden spoon or heatproof spatula to stir and skim foam
8. Heatproof jar or airtight container to store the concentrate in the fridge
9. Small ladle or funnel to transfer the chai concentrate without spilling

FAQ

Q: Can I make this dairy free? A: Yes. Use full fat coconut milk for a rich feel or oat or almond milk for lighter chai. Add plant milk after you take the pot off the heat or warm it gently first so it does not separate, and taste as you go because some plant milks are sweeter than cow milk.

Q: How long will the concentrate keep in the fridge? A: Stored in a sealed jar it will keep up to five days. For longer keep, freeze portions in an ice cube tray for about three months and thaw what you need.

Q: How do I make a single cup from the concentrate? A: A good starting point is one part concentrate to one part milk. For a stronger cup use equal parts concentrate and milk, for a lighter cup use one part concentrate to two parts milk or water. Heat them together or pour hot milk over the concentrate.

Q: Can I use tea bags or a different black tea? A: Sure. Use three to four strong black tea bags or Assam or CTC style tea for bold flavor. Avoid green or delicate teas because they will taste wrong with the spices.

Q: Why did my chai turn bitter or too spicy? A: Overboiling the tea makes it bitter and crushing too many spices or simmering too long can overpower the drink. Simmer gently, taste after a few minutes, and strain as soon as the flavor is right.

Q: Can I change the sweetness or spice level? A: Absolutely. Start with half the sugar and add more if you want it sweeter. For milder spice use fewer peppercorns or only two cardamom pods. For more heat add extra ginger or pepper but do it little by little so you dont overshoot.

Masala Chai Concentrate Recipe: Delicious Homemade Spiced Tea Substitutions and Variations

Loose black tea (Assam): swap with Darjeeling, Ceylon or a strong English Breakfast for a different black tea taste. For a caffeine free version use rooibos.
Whole milk: use oat milk or almond milk if you want dairy free, or use evaporated milk or extra cream if you like it richer and creamier.
Granulated sugar: substitute jaggery or brown sugar for a deeper molasses note, or honey or maple syrup for a different sweetness profile.
Fresh ginger: use 1/4 teaspoon ground ginger or ginger paste if you dont have fresh, but youll want to add a bit less since ground is more concentrated.

Pro Tips

1) Quick toast the whole spices in a dry pan till they get fragrant, then crush them only lightly — you want oils not dust. Toasting wakes up flavor big time, but if you grind them too fine it can turn bitter.

2) Keep the heat low once you add tea and milk, dont rush it. A gentle simmer extracts flavor without bitterness, and skim any foam so the concentrate stays clear and smooth.

3) Strain it well and press the solids very gently, dont squeeze them like a sponge. Pressing too hard pulls out tannins that make the chai harsh.

4) Make a batch ahead and freeze in small portions or store chilled for a few days, then always taste and adjust sweetness when you dilute it for serving. The concentrate needs to be a bit sweeter than the final cup, so tweak at the last minute.

Masala Chai Concentrate Recipe: Delicious Homemade Spiced Tea

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected a Homemade Masala Chai concentrate that captures authentic spiced tea flavors in a single jar and lets you brew genuine chai in minutes.

Servings

servings

Calories

136

kcal

Equipment: 1. Medium saucepan (about 2 quart) for simmering the spices and milk
2. Measuring cups and spoons for water, milk, tea and sugar
3. Mortar and pestle or spice crusher to lightly crush cardamom and peppercorns
4. Sharp knife for slicing the ginger
5. Cutting board, cause chopping on the counter is easier that way
6. Fine mesh sieve or cheesecloth for straining the concentrate
7. Wooden spoon or heatproof spatula to stir and skim foam
8. Heatproof jar or airtight container to store the concentrate in the fridge
9. Small ladle or funnel to transfer the chai concentrate without spilling

Ingredients

2 cups water
1 cup whole milk (or more if you like it creamier)
3 tablespoons loose black tea, Assam is best
1/2 cup granulated sugar, or to taste
8 green cardamom pods, lightly crushed
1 cinnamon stick, about 2 inch
4 whole cloves
1 inch piece fresh ginger, peeled and thinly sliced
6 black peppercorns, lightly crushed
1 star anise optional, for a sweet licorice note
1/2 teaspoon fennel seeds optional, if you like that flavor

Directions

Prep the spices and tea: lightly crush 8 green cardamom pods and 6 black peppercorns, peel and thinly slice the 1 inch piece of ginger, have 1 cinnamon stick, 4 whole cloves ready, and measure 3 tablespoons loose black tea plus 1/2 teaspoon fennel seeds and 1 star anise if you're using them.
In a medium saucepan combine 2 cups water, 1/2 cup granulated sugar (or less if you prefer), the crushed cardamom, crushed peppercorns, cinnamon stick, cloves, sliced ginger, and the optional star anise and fennel seeds.
Bring that mixture to a rolling boil over medium-high heat, then reduce to a simmer. Let it simmer 8 to 10 minutes so the spices fully infuse the water, skim any foam that forms.
Add the 3 tablespoons of loose black tea to the spiced water, stir once, and simmer gently for 2 to 3 minutes so the tea releases its color and flavor without getting too bitter.
Pour in 1 cup whole milk (use more if you want it creamier), raise the heat until the chai just comes to a gentle simmer, then lower the heat and simmer another 3 to 4 minutes. Watch it carefully cause milk boils over fast.
Turn off the heat and let the mixture steep for 2 to 5 more minutes depending on how strong you like it, then strain through a fine mesh sieve or cheesecloth into a heatproof jar or container.
Press the solids lightly with the back of a spoon to extract extra concentrate but dont press too hard or you'll pull out bitter flavors.
Taste and adjust sweetness while still warm, remember this is a concentrate so it should be sweeter than the final drink. Cool, then store in the refrigerator in an airtight container for up to 5 to 7 days.
To serve reheat gently and dilute: mix 1 part concentrate with 1 part hot milk or water for a balanced cup, or 1 part concentrate to 2 parts milk if you want it milkier. For iced chai pour over ice, or froth some milk for a cafe style finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.