Chai Tea Concentrate
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Ingredients
10 cups filtered water
18 bags black tea (preferably Darjeeling)
4 cinnamon sticks
4 star anise
3 tsp whole cloves
2 vanilla beans, split
3 TBSP chopped fresh ginger
1½ tsp whole cardamom pods, smashed with the butt of a knife
1½ tsp peppercorns
1½ tsp ground nutmeg
1 tsp fennel seed
zest from 1 orange
236 ml honey
¼ tsp lime juice
2360 ml filtered water
18 bags black tea (preferably Darjeeling)
4 cinnamon sticks
4 star anise
3 tsp (15 ml) whole cloves
2 vanilla beans, split
3 TBSP (45 ml) chopped fresh ginger
1½ tsp (7.5 ml) whole cardamom pods, smashed with the butt of a knife
1½ tsp (7.5 ml) peppercorns
1½ tsp (7.5 ml) ground nutmeg
1 tsp (5 ml) fennel seed
zest from 1 orange
236 ml honey
¼ tsp (1.25 ml) lime juice
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Instructions
- Bring the water and tea bags to a boil in a large pot.
- Reduce heat to a simmer and add everything except the lime juice and honey. Simmer uncovered for 20 minutes.
- Remove the tea bags and continue simmering with the spices for an additional 20 minutes.
- Strain the tea into a large bowl and discard the spices.
- Stir in the honey and lime juice while the tea is still hot.
- Fill sterilized jars leaving a ¼ inch of head-space.
- Seal the jars and process in a hot water bath for 15 minutes. Remove with tongs and let sit at room temperature for 5 minutes. Lightly press the center of the lid with your finger. If it sealed properly, the lid will not flex up or down (or pop).
Nutritional Info
Storage
This concentrate will last in the fridge for 2 weeks or at room temperature for 3 days.
Notes
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