20
Dec

Chai Tea Concentrate

Chai Tea Concentrate - Refined Sugar Free

One of my favorite things to do with my sister when we’re together is get a chai latte and walk around shopping at our outdoor mall when the weather is brisk. We bundle up and warm our bodies with the comforting spices of chai tea and reminisce about the memories it conjures up. We’ve always called it “Christmas in a cup,” because no matter what time of the year it is, you can open the lid and the smells of the holiday season waft up in the air.

I see chai tea concentrate pop up on Pinterest from time to time and have made my own version to enjoy in the comfort of my home, but this year I wanted to spread the joy and give “Christmas In a Cup” to all of my family and loved ones. You better believe a jar of this will be traveling all the way to Denver seester! Miss you and can’t wait to stroll the streets with a cup in hand next time we’re together.

 

Paleo Chai Tea Latte

Spread the cheer!

Chai Tea Concentrate (Refined Sugar Free) - from Against All Grain

 

Click the photo below for printable gift tags

Chai Tea Gift Tags - against all grain

 

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Chai Tea Concentrate

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 10 cups filtered water
  • 18 bags black tea (preferably darjeeling)
  • 4 cinnamon sticks
  • 4 star anise
  • 3 teaspoons whole cloves
  • 2 vanilla beans, split
  • 3 tablespoons chopped fresh ginger
  • 1½ teaspoons whole cardamom pods, smashed with the butt of a knife
  • 1½ teaspoon peppercorns
  • 1½ teaspoon ground nutmeg
  • 1 teaspoon fennel seed
  • zest from 1 orange
  • 1 cup honey
  • ¼ teaspoon lime juice

Instructions:

  1. 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.
  2. Simmer uncovered for 20 minutes. Remove the tea bags and continue simmering with the spices for an additional 20 minutes.
  3. Strain the tea into a large bowl and discard the spices. Stir in the honey and lime juice while the tea is still hot.
  4. 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).
  5. This concentrate will last in the fridge for 1 week, so if you want to skip the canning process, just pour it into clean bottles with lids and give them away with instructions to be refrigerated.

To serve

Mix 1 part concentrate with 2 parts milk (I like using half coconut and half almond) and heat or serve over ice.

 

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  • http://snackingsassysteph.wordpress.com Stephanie

    Been wanting to make this for a while now and I finally gathered all the ingredients and it was SO worth it! I didn’t even mind that it was a bit time consuming.
    It tastes perfectly similar to a chai latte I would make from a nasty processed carton mix or get at a pricey coffee shop

    Definitely making these as Christmas gifts to go along with my homemade paleo jam!!

    Another great recipe, Danielle, thanks
    -Stephanie

  • Lisa Engel

    wow! I will never have to go to starbucks again!! This is so good with homemade almond milk and coconut milk! I also put a tablespoon of pumpkin puree in as I whip it all up, it makes the yummiest pumpkin spice chai tea latte you will ever taste!!

  • Courtney

    This recipe looks delicious and will save me money in the long run–instead of going to my local tea bar a couple of times a week. Have you ever tried making chocolate chai concentrate? Just wondering if you’d recommend adding the chocolate to the concentrate or on a per cup basis. Thanks!

    • Against All Grain

      I’ve actually never made it so I don’t know, sorry!

  • Ashley

    Would it be ok to freeze the concentrate instead of canning it?

  • Colleen

    I’m so excited to try this! I was recently introduced to Chai and am loving it! Even better if I can make my own! So can I confirm that if properly canned, it should still be used within a month. If kept in the refrigerator, a little longer, no matter if it was canned or not? Thanks so much…loving your cookbook too!