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:
- Grated Nutmeg
- Dried Rosebud
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.