Masala Chai Concentrate Recipe: Delicious Homemade Spiced Tea

I have always been passionate about creating unique blends. My Homemade Masala Chai bursts with flavors from black tea and cinnamon sticks to ginger slices and star anise. I love mixing cardamom, cloves and peppercorns with a touch of sugar for a distinct twist on spiced tea.

I’ve always been fascinated by the bold, rich flavors in homemade masala chai so I decided to experiment with a DIY chai tea concentrate that’s surprisingly easy to whip up. I start with water and black tea – I normally use 10 tea bags though sometimes I opt for 2 tablespoons of loose-leaf tea instead.

Then, I add in an array of spices like cinnamon sticks, green cardamom pods crushed just enough to release their flavor, whole cloves, and a few slices of fresh ginger. Sometimes I toss in a star anise for that extra twist, and a bit of crushed black peppercorns to give it some kick.

Sweetened with sugar, this concentrate brings all the warmth of a traditional chai without too much fuss. Every batch makes me appreciate how versatile a simple tea drink recipe can be.

It’s my little secret for a unique, homemade spiced tea experience.

Why I Like this Recipe

1. I love how the recipe mixes sweet and spicy flavors to create a comforting drink that reminds me of home.
2. I appreciate how simple it is to make, even if I sometimes mess up the timing or measurements.
3. I like that I can tweak the spice levels just by adding a bit more ginger or cardamom next time.
4. I enjoy that I can make the concentrate ahead of time and keep it in the fridge so I have a delicious cup of chai ready whenever I need a pick-me-up.

I came up with my own version of the recipe description that feels real and a bit imperfect:

This masala chai concentrate is a homemade spiced tea recipe that totally gives you that authentic vibe. You start off by boiling water with cinnamon sticks, cardamom pods, cloves, sliced ginger, and a few other spices like star anise if you’re feelin it, and crushed peppercorns to unleash all those flavors. Then you let everything simmer for a few minutes so the spices can really do their thing. After that, you throw in some black tea and let it steep for about 4 minutes, then you stir in a whole cup of sugar until it melts completely. Once it’s off the heat, you let the whole mixture cool down a bit so all the flavors can blend together nicely. I usually strain it if I used loose-leaf tea, and then I pour it into an airtight container to store in the fridge. Whenever I want to enjoy a cup, I mix one part concentrate with one part milk and heat it up or even serve it over ice. It’s simple, a bit messy sometimes, but honestly, that’s what makes it feel homemade and special.

Ingredients

• Black tea: Packed with antioxidants and a smooth caffeine boost for energy.
• Sugar: Makes the chai sweet and comforting, though its high carbs count is worth noting.
• Cinnamon: Offers a warm, spicy touch that adds depth and may support blood sugar balance.
• Green cardamom: Brings a subtle fruity and floral aroma to the mix with a hint of spice.
• Fresh ginger: Adds zesty intensity and aids digestion while making the chai extra lively.

Ingredient Quantities

• 4 cups water
• 10 black tea bags or 2 tablespoons loose-leaf black tea
• 1 cup sugar
• 2 cinnamon sticks
• 12 green cardamom pods, lightly crushed
• 5 whole cloves
• 1 inch piece of fresh ginger, sliced thinly
• 1 star anise (optional)
• 1/2 teaspoon black peppercorns, slightly crushed

How to Make this

1. Start by putting 4 cups of water into a medium pot along with 2 cinnamon sticks, 12 lightly crushed green cardamom pods, 5 cloves, 1 sliced inch of fresh ginger, 1 star anise if you want, and 1/2 teaspoon of crushed black peppercorns. Bring it all to a boil.

2. Once the water is boiling, lower the heat to a simmer so the spices can release their flavors for about 5 minutes.

3. Next, add in 10 black tea bags (or 2 tablespoons of loose-leaf black tea) and let them steep in the simmering water for roughly 4 minutes; if you prefer a stronger tea just leave it a bit longer.

4. Remove the pot from the heat and stir in 1 cup of sugar until it completely dissolves in the hot liquid.

5. Let the whole mixture cool down for about 10 minutes so the flavors can meld together well.

6. If you used loose-leaf tea, strain the mixture to get rid of the tea leaves and any leftover spice bits.

7. Give the concentrate a taste, and if you feel like it needs an extra kick, feel free to add a bit more ginger or cardamom next time you make it.

8. Once the chai concentrate is at room temperature, pour it into an airtight container so it stores well.

9. To serve, mix one part of the concentrate with one part milk, then heat it up or serve over ice depending on your mood.

10. Enjoy your delicious homemade masala chai concentrate and share it with friends if you want, but remember to keep it refrigerated as it’ll last up to one week!

Equipment Needed

1. A medium sized pot for boiling the water and spices
2. A stove to heat the pot
3. A measuring cup to accurately measure out 4 cups of water and 1 cup of sugar
4. Measuring spoons to portion out the 1/2 teaspoon of black peppercorns
5. A knife and cutting board for slicing the 1 inch piece of fresh ginger
6. A stirring spoon to dissolve the sugar
7. A strainer for filtering out loose-leaf tea and spice bits if you use loose tea
8. An airtight container for storing the chai concentrate after it has cooled

This list covers all the equipment you need to make this recipe.

FAQ

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

• For black tea bags or loose-leaf black tea, you can try using Assam tea or Darjeeling for a slightly different but still robust flavor.
• If you dont have granulated sugar on hand, raw cane sugar or even coconut sugar can work. They may change the sweetness a bit but they still blend well with the spices.
• Cinnamon sticks can be replaced with about 1 teaspoon of ground cinnamon. It disperses into the water quicker but keep an eye on it so the flavor doesnt overpower the rest.
• Instead of the green cardamom pods, you might use 1/4 teaspoon of ground cardamom. It’s more concentrated, so start with less and adjust to taste.
• If whole cloves are missing, a very small pinch of ground cloves can be a substitute. Be careful though since ground clove is stronger than whole cloves.

Pro Tips

1. When simmering the spices, try letting ’em simmer a wee bit longer than the recipe suggests if you want more intense flavors. Sometimes a few extra seconds really make a difference.
2. If you’re usin loose-leaf tea, always remember to strain the concentrate afterwards. I learned the hard way that leftover tea bits can turn your drink all gritty.
3. Make sure to stir in the sugar really well while the mix is still hot. Not stirring long enough can leave clumps that ruin the smooth texture.
4. Experiment with the spice levels. If you like it spicier or a bit more aromatic, try adding a little extra ginger or cardamom next time to suit your taste.