On her gluten-free food blog Tasty Yummies, July News Cook of the Month Beth Manos Brickey explained how to make a spiced tea concentrate that makes it simple to whip upsubsequent cups of Indian spiced milk tea.
Check out Tasty Yummies for more ideas and recipes from the gluten-free, vegan-friendly yogaphile.
You can serve your chai warm as a hot latte or cold as an iced latte. Either way, I go with a 1 to 1 mixture on the chai concentrate to a non-dairy milk. I prefer almond milk personally, but you could use regular milk or any other non-dairy milk. If you like it less strong, use less tea bags, or mix 1 part concentrate to 3 parts milk instead of 1 or 2. Play around. If you are like me, after you make this once and take the first sip, you will be sure to always have a batch in the fridge.
This concentrate would make a lovely holiday gift in a mason jar with a cute tag, some ribbon or twine, etc. Another great gift idea would be to pre-mix all of the spices and place them with the tea bags into a cute little cheesecloth pouch for an adorable chai concentrate mix packet, so your recipient can make their concentrate whenever they wish, adding or taking away any spices of their choosing. You would just want to substitute dried ginger for fresh and skip the orange zest. And of course provide the recipient with the following instructions ::: To make your chai concentrate, place 4 1/2 cups of water and 1/2 cup coconut, date or raw cane sugar in a medium sized sauce pan. Bring to a boil. Reduce heat to a simmer and place the cheesecloth pouch in. Simmer for 20 minutes, remove the pouch, then stir in 1 tablespoon of honey (optional). Allow to cool before pouring it in an air tight container or jar and placing in the fridge to cool. Keeps up to 7 days. For a latte, hot or cold, mix one part concentrate to one part milk of your choice, warm up or serve over ice. :::
Homemade Chai Concentrate (From http://tasty-yummies.com/2011/11/07/homemade-chai-tea-concentrate/)
Yields: 1 batch of concentrate, approximately 4 cups
4 1/2 cups water
8 bags black tea – I used orange pekoe
2 cinnamon sticks
1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
1/2 cup coconut sugar, date sugar or raw cane sugar (you can add more or less depending on how sweet you like your chai)
1 – 3-inch section of fresh ginger, cut into pieces
10 whole cloves
8 cardamom pods
1/2 teaspoon freshly ground nutmeg
2 whole star anise pods
1/2 teaspoon of whole black peppercorns
1 teaspoon orange zest
1 tablespoon raw honey (optional, leave off to make vegan, if you want it to be sweeter without the honey, add a bit more sugar in at the beginning)
1 small square section of cheesecloth, approximately 6″ square (if you don’t want to mess with cheesecloth, make sure you have a good strainer you can use at the end)
Prepare the teabags by removing any tags if there are any and tying them all together. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
*If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.
Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks. At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch. Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine.
Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.
** To serve, mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.
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