Chai Concentrate Recipe

Honestly, I love this recipe year round, but it is especially alluring to me in the cooler months. I never follow any exact measurements, and it can be made with slight variations every time, but here is how I usually make a Chai concentrate. I like to make it caffeine-free so that I can also have the option to drink a cup at night.


  • Fresh Ginger Root 
  • 3-5 Cinnamon Sticks
  • ~1TBS Whole Black Peppercorns
  • ~1TBS Cardamom
  • 6-8 Star Anise
  • 5C water

Other ingredients you can add depending on taste preference:

  • Cloves
  • Grated Nutmeg
  • Dried Rosebud
  • Fennel
  • Tulsi

I first ground up the dry ingredients with my mortar and pestle to release the oils, then dry roast them in the pot for about a minute, making sure to keep things moving so they don't burn.

I then add the water and fresh sliced ginger and bring it to a boil. Lower it down to a simmer for about an hour.

Sieve the ingredients into a clean bottle or mason jar, and keep it in the fridge for up to 5 days.

When I'm ready for a cup, I heat one part Chai concentrate with one part any milk of choice (oat milk works best as a dairy alternative) and a sweetener of choice (I prefer honey). If you need a caffeine boost, you can brew it with black tea.


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