Easy homemade chai concentrate recipe to make your kitchen feel like your favorite coffee shop!
This chai concentrate is a cozy fall and winter staple. After testing ratios of spices, water, tea and sweetener, this version landed as a balanced, easy-to-make concentrate that yields about 4–6 latte servings. It’s customizable, fridge-friendly and perfect for making chai lattes at home.
What is chai
“Chai” simply means tea, but in this context it refers to masala chai—spiced tea traditionally brewed with milk. In the U.S. the term evolved into “chai tea latte,” which is redundant (tea tea latte), so here we’ll call it chai latte for clarity. This recipe produces a spiced tea concentrate meant to be mixed with milk for a latte-style drink.
How to make homemade chai concentrate
Store-bought chai concentrates are convenient, but making your own lets you control spice intensity and sweetness. For the best flavor and easy straining, use whole spices rather than ground ones. Whole spices release oils when lightly crushed, and they’re much easier to strain out so your concentrate stays smooth.
Roughly crush the whole spices to crack the pods and release aromas, then toast briefly in a pot with other whole spices like cinnamon and dried ginger. Add water and bring to a boil, then remove from heat to steep with sweetener and vanilla. Steep 20–30 minutes for a pronounced spice profile; if you prefer a bolder black tea presence, add more tea bags but steep the tea for only about 5–10 minutes to avoid bitterness. Adjust sugar and spice amounts to taste.
What spices do I need
Chai blends vary widely, but several whole spices frequently appear in authentic recipes. Use whole spices and roughly crush them so they release flavor and are easy to strain.
- Green cardamom — essential.
- Cloves — classic chai note.
- Allspice — warm, aromatic depth.
- Peppercorns — optional unless you want a spicier chai.
- Fennel seeds — optional, light licorice note.
- Cinnamon sticks — a chai must.
- Ginger root (dried or fresh) — fresh is stronger; if using fresh, reduce the amount by about half.
- Nutmeg — warm background spice.
- Star anise — optional, adds a licorice-like aroma and visual interest.
- Vanilla bean or extract — adds a round, sweet aroma; extract can be added after straining.
- Orange zest — optional, for a bright citrus note.
What sweetener to use and how much
A touch of sweetener balances the spices and any bitterness. Use what you prefer: brown sugar, granulated sugar, honey, maple syrup or coconut sugar. Keep in mind sweetness intensity varies—honey and maple are stronger, so start with less and adjust to taste. You can always add more when preparing individual drinks.
How to use chai concentrate
This concentrate is designed to be versatile. A common ratio is equal parts concentrate and milk for a chai latte. Use more milk for a milder drink or more concentrate for a stronger, spicier latte. The concentrate also works for iced chai, dirty chai (with espresso), or as a flavoring in desserts and baked goods.
What kind of milk to use for chai lattes
Chai’s bold spice blend pairs well with almost any milk. Try whole dairy milk, almond milk, oat milk or pea milk—each will create a slightly different texture and taste, but the chai flavor will still shine.
How to store chai concentrate
Strain the concentrate into a clean jar or bottle, seal tightly and refrigerate for up to two weeks. If you won’t use it within that time, freeze portions in an ice cube tray for later use.
Stay safe and enjoy the comfort of a coffee-shop-style chai right from your kitchen. If you make this chai, tag the original creator on Instagram in your post. As always, enjoy!
Love, B
Chai Concentrate Recipe
Equipment
- 1 large pot
Ingredients
- 12 green cardamom pods
- 1 tsp whole cloves
- 2 tsp whole allspice
- 1/2 tsp peppercorns
- 1/4 tsp fennel seeds
- 5 cinnamon sticks, chopped in half
- 4 inches dried ginger root, roughly chopped
- 1 whole nutmeg, chopped
- 3 cups water
- 2 star anise
- 1 vanilla bean, split and scraped (use whole)
- 1 tsp orange zest
- 1/4 cup light brown sugar, lightly packed
- 2 bags black tea
Method
- Place cardamom pods, cloves, allspice, peppercorns and fennel seeds in a mortar and pestle and crush until the cardamom pods crack and the other spices are partially crushed. Alternatively, crush with the side of a knife on a cutting board.
- Dump the crushed spices, cinnamon sticks, ginger and nutmeg into a heavy-bottomed pot. Over low–medium heat, toast the spices 1–2 minutes. Add the water and bring to a boil over high heat.
- Remove the pot from heat, add star anise, vanilla bean, orange zest and brown sugar, then cover. Let steep 20–30 minutes; steep longer if you prefer more spice.
- When spice level is to your liking, return the pot to a boil briefly, remove from heat, add the tea bags, cover and steep 5–10 minutes (longer steeping can make the tea bitter).
- Strain the concentrate into a clean jar. Store in the refrigerator and use as desired—equal parts concentrate and milk makes a classic chai latte.
Notes
If using fresh ginger, use about 2 inches and add it after the water has come to a boil and is steeping.
If substituting vanilla extract for a bean, add 2 tsp after straining.
Nutrition
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- WHITE CHOCOLATE CHAI TEA LATTE