Zutaten für Tea House Chai Concentrate
- Black Peppercorns
- Fresh Gingerroot
- Cardamom Pods
- Cinnamon Sticks
- Whole Cloves
- Water
- Tea
- Vanilla
- Honey
- Milk
- Ground cinnamon (for topping)
- Chocolate milk (for mocha chai)
- Dried Chamomile
- Fennel Seed
- Dried Peppermint
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Zubereitung von Tea House Chai Concentrate
- Crush 1 teaspoon black peppercorns, 1-inch piece of fresh ginger (peeled and roughly chopped), 6 green cardamom pods, 1 cinnamon stick (about 2 inches), and 4 whole cloves using a coffee grinder or food processor until finely ground.
- Add the ground spices to 8 cups (64 oz) of water in a medium saucepan.
- Bring the mixture to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add 8 teaspoons (1/4 cup) of loose leaf Darjeeling black tea (or substitute with 1 teaspoon each of chamomile, fennel seed, and peppermint for herbal chai).
- Steep the tea for 8-10 minutes, or until desired strength is reached.
- Strain the chai concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract as much liquid as possible.
- Stir in 1 teaspoon of pure vanilla extract and 3 teaspoons (1 tablespoon + 1 teaspoon) of honey (or to taste). Adjust sweetness as needed.
- Allow the concentrate to cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.
- To serve, heat the desired amount of concentrate. Add an equal amount of hot milk (dairy or non-dairy) and stir well.
- For a mocha chai, use chocolate milk instead of regular milk.
- Top with a sprinkle of ground cinnamon and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
0g
Carbs
1g
