Chai Concentrate

26 Mar

It’s been a long, cold, rainy spring in China – the perfect weather for hot milk tea and for chai.

I love chai, but I hate paying for it, and I’m just way too lazy to make it in small quantities. My problem was solved by the wonderful concept of making a single, massive batch of chai concentrate.


This project makes the entire house smell amazing, and it’s really easy.

You boil up dry spices (cinnamon, star anise, cloves, cardamom, black pepper), separately boil up a bunch of sliced ginger, add black tea, and steep briefly. Add some sugar, and that’s it.

My batch yielded five bottles. The concentrate will last for at least a few weeks in the fridge (assuming you don’t drink it all before then!).