Chai Tea Concentrate (To Make Your Own Chai Tea Lattes At Home)
Making your own flavored drink syrups at home is incredibly easy.
I’ve done this several times before – with ginger, lavender, and other flavors – but I recently discovered my favorite homemade syrup of all: A spicy, zesty chai tea blend that can be used to make your own chai tea lattes at home.
Makes a Great (And Inexpensive) Gift
Do you plan on giving homemade gifts this year for Christmas? Consider making a batch of this syrup, which is a bit more creative than traditional food gifts like fudge and spiced nuts. Put it in a pretty container, add ribbon and a label, and you have a great holiday-appropriate gift that costs about $2.00 to make.
Money-saving tip: Buy spices in the bulk food section instead of buying entire jars.
How To Make Homemade Chai Tea Lattes At Home
I considered making a concentrate that already contained tea, but after doing some research online, I decided against it because then the syrup wouldn’t last as long. Rather, use these instructions to make a delicious chai tea latte at home:
- Make a strong cup of black tea (use 2 tea bags, if necessary)
- Use these instructions to make steamed milk in the microwave (or use your own steamer or milk frother)
- Add 1 to 2 tablespoons of the syrup (recipe below) to the hot tea
- Add steamed milk and stir with a spoon
Other Uses For Chai Tea Concentrate
Besides making homemade chai tea lattes at home, here are some other uses for this syrup:
- Make the most delicious whipped cream ever: Use this syrup instead of sugar to sweeten homemade whipped cream. Serve on top of pumpkin or apple pie.
- Stir into your morning coffee along with half-and-half
- Drizzle on top of vanilla ice cream
- Use as a syrup on pancakes or apple oatcakes
- Use as a cocktail mixer
- Add a tablespoon or two to cake batter
- Add a tablespoon or two to French toast or pancake batter
- Drizzle on top of cinnamon ice cream
- 4 cups water
- 4 cups granulated sugar
- 1 knob of ginger, peeled
- 3 cinnamon sticks
- 1 tablespoon black peppercorns
- 2 tablespoons cardamom pods
- 2 tablespoons dried cloves
- 3 star anise pods
- 2 nutmeg seeds
- To prepare the dried spices: You will want to muddle the dried spices. You can either use a mortar and pestle, or simply use the back of a large knife and give the spices a good whack. You don't need to grind the spices - just break them slightly so that the flavors are more easily released.
- To make syrup: Place water and sugar in a medium saucepan. Turn on the heat to medium, heat to a simmer, and stir until sugar is dissolved. Add ginger and spices. Turn down heat to a low simmer and cook for 30 minutes or longer - until the syrup is infused and flavorful. Remove from heat and allow the syrup to cool.
- Before bottling, strain out any of the spice particles. Syrup will keep several months if refrigerated in an airtight container.