Perfectly spiced Chai Tea Concentrate made with a blend of aromatic spices. This liquid gold is warmly spiced and slightly sweet. Ideal for homemade chai lattes or iced teas, without the sweetness of syrup.
Table of contents
If you love all things spiced and warm, or you're a chai lover, this recipe is for you! Made with a perfect blend of black tea and aromatic spices, Chai Tea Concentrate turns homemade drinks into a full coffee shop experience. It’s super easy to make and tastes just like Starbucks Chai Concentrate. Yes, it’s perfect for making your favorite Starbucks iced chai latte!
Using natural flavours like cinnamon, nutmeg, cloves and black peppercorns, this chai concentrate has the perfect balance of spiced and warm. It packs just as much flavour as Homemade Chai Syrup, but without being overly sweet like a syrup.
Making your own chai concentrate at home is super simple, requiring just a few ingredients. The result is a balanced infusion of warmth and spice, ready to elevate your coffee and tea game with extra flavor!
Looking for more chai-infused delights? Dive into these tempting recipes: try this scrumptious Chai Tea Syrup, indulge in an Iced Pumpkin Spice Latte, or experience the unique fusion with Matcha Chai Latte.
Why you'll love this recipe
- Authentic and natural flavors: This chai concentrate is a medley of star anise, cinnamon sticks, and classic masala chai spices. A splash of this homemade chai tea concentrate can turn a simple cup of milk into a delicious chai latte.
- Versatile: Dreaming of that coffee shop-level iced chai tea latte at home? Look no further. This concentrate isn't just for hot beverages; it's your secret ingredient for cold brews and even cocktails!
- Easy to make: The best part? This recipe is super simple to make. With a handful of spices, you're set to create a concentrate that beats any store-bought blend – yes, even the famous Starbucks Chai Tea Concentrate!
- Less sugar: This homemade chai tea concentrate recipe packs the same vibrant flavors as Chai Tea Syrup, but without all the sugar. It’s also less viscous and mixes in very well with both cold and hot drinks.
Use Ideas
This homemade chai concentrate recipe is perfect for using in many different drinks and is guaranteed to make the best Copycat Starbucks Chai Tea Latte! Here are some of my favorite uses:
- Iced or Hot chai latte, perfect with whatever milk of your choice
- Dirty chai latte, with a dash of coffee
- Pumpkin chai latte
- Matcha chai latte
- Bubble tea - add to Assam Milk Tea for extra flavor
- Chai smoothie
- Chai tea lemonade - just add it to your favorite lemonade
- Spiced Chai Hot Chocolate
- Chai Cold Brew
- Chai White Russian
Ingredient round-up
- Masala Chai Spices – A blend of black pepper, star anise, cinnamon sticks, cardamom pods, and fresh ginger. These are the heart of the concentrate, delivering that iconic chai spice kick.
- Black Tea Bags – Whether you prefer Indian black tea, loose leaf tea, or even a robust English breakfast, any will lend the depth needed.
- Sugar - Cane sugar is a classic choice, but brown sugar can offer a deeper, molasses touch. Adjust to your desired sweetness.
How to make this recipe
1. Grind the whole spices and finely shred the nutmeg. Mix them with the other spices.
2. Combine all the ingredients into a pot, bring to boil very medium heat, then reduce to low and simmer.
3. Remove from heat and add black tea bags, then cover and let tea steep.
4. Use cheesecloth or sieve to remove spices, then transfer to a sterilized mason jar or bottle.
Expert Tips & Tricks
- For the best flavor, opt for whole cinnamon sticks rather than ground cinnamon when making this chai syrup. Powdered cinnamon can make the texture overly thick.
- Crushing the whole spices releases their essential oils, infusing the syrup with a robust, intense spice flavor.
- Don't oversteep the black tea, as leaving the tea in the hot syrup for too long can make it taste unpleasantly bitter. 4 minutes is ideal.
- Once simmered, be sure to strain the chai syrup through a cheesecloth or fine mesh sieve. This ensures no spice particles make it into the final syrup. But watch out, the liquid will be extremely hot!
- Sterilizing the jars properly before storage is crucial to prevent bacterial growth that could spoil the syrup. Stored in the refrigerator, this chai syrup will keep for up to 1 month.
Substitutions & Variations
This Chai Tea Concentrate is wonderfully adaptable, perfect for customizing to your personal preference. Here are some of my favorite ideas:
- Chai Tea Bags - If you're short on whole spices, opt for chai tea bags. They're a convenient alternative and capture the essence of the spices, though slightly milder.
- Vanilla Extract – A ½ teaspoon can introduce a smooth, subtle sweetness, rounding off the sharpness of the blend of aromatic spices.
- Sweeteners - Swap out regular sugar for organic honey or maple syrup. Both bring unique profiles: honey offers a natural touch while maple syrup imparts a woody, caramel note.
Frequently asked questions
Yes, chai concentrate typically contains caffeine from the black tea. However, you can use decaf black tea for a caffeine-free chai concentrate.
Yes, if stored incorrectly, homemade chai concentrate can go bad. Please always store it in a sterilized container in the fridge.
Homemade chai concentrate should be stored in a sterilized, airtight container or mason jar in the refrigerator. It usually remains fresh for up to 1-2 weeks.
Yes, you can freeze chai tea concentrate for longer-term storage. I recommend pouring it into an ice cube tray, then use it for iced drinks and lattes when needed!
Chai syrup is much sweeter and thicker than chai concentrate. They both have the same flavor, as they use the same spices.
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Recipe
Homemade Chai Tea Concentrate (Starbucks Copycat)
Ingredients
- 4 cups water
- 4 teabags black tea *
- 4 teaspoons sugar
- masala chai mix *
Masala Chai Mix
- 3-4 slices fresh ginger *
- 2 sticks cinnamon
- 8 cardamom pods crushed
- ½ teaspoon cloves
- 1 star anise
- ¼ teaspoon black peppercorns
- ¼ teaspoon grated nutmeg
Instructions
- If using masala chai powder, skip this step.Use a pestle and mortar or ziplock bag and rolling pin to lightly crush the cardamom pods, cloves and black peppercorns.
- In a medium saucepan, add the water and all the spices: ginger, cinnamon, cardamom, cloves, star anise, black peppercorn and nutmeg.
- Over medium heat, bring to a simmer, then let simmer over low heat for 5-6 minutes.
- Remove from the heat, then mix in sugar and tea. Cover and steep for another 5-10 minutes.
- Use a fine sieve or cheesecloth to strain all the spices and tea, then let the mixture cool to room temperature.
- Once fully cooled, transfer to a clean bottle or jar and store in the fridge for up to 1 month.
Notes
- Black Tea - teabags can be replaced with 4 teaspoons loose leaf black tea.
- Masala Chai Mix - can be replaced with 2 teaspoons masala chai powder.
- Ginger - fresh ginger can be replaced with 1 teaspoon ground ginger
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 24 servings or 3 cups of concentrate.
- Sterilize jars: wash with soap, rinse well, then place in the oven at 250℉ (130℃) for 10 minutes.
Nutrition
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