During pregnancy I had very few extreme cravings. In fact, I can say that I had two and these cravings have stuck with me for some time: chai lattes and croissants. It started with a trip to a local coffee shop but I quickly realized that this would get to be an expensive habit. Also, the chai flavor varied from coffee shop to coffee shop. I was ready to tackle making my own that was slightly sweet, a bit spicy, and full of flavor. That’s exactly what’s below. I’ve cut the sweetener quite a bit from the recipe I adapted this from and I think even reducing it a bit more is doable. And, as I note, if you’re not a fan of spice, reduce the amount of black pepper used. I should also mention, this is not authentic chai but rather a replica of what I can get at local shops. If you’re looking for an authentic version, try this one or this one.Print
- 5 cups water
- 1 heaping tablespoon fresh minced ginger
- 2 cinnamon sticks
- 10 whole cloves
- 2 star anise
- 6 green cardamom pods
- 1/2 vanilla bean
- 6 black peppercorns (see note)
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup black tea
- 1/4 cup maple syrup
- Add water to a medium pot along with the maple syrup and ginger. In a spice grinder or mortar and pestle, break apart/pulse spices into pieces (do not grind into powder). Add to the pot. Bring mixture to a boil, reduce heat and let simmer for 15 minutes. Add in the black tea, turn off heat, and steep for 3 minutes.
- Using a fine sieve or cheese cloth, strain out the spices and tea. Store chai concentrate in an airtight jar in the refrigerator for up to two weeks.
- To make lattes, heat roughly 6 ounces of milk with 8 ounces of concentrate.