Homemade Chai Latte Concentrate
- Makes: 16 servings
In many parts of the world, chai is the word for tea. In India it’s a spiced milk tea. It's becoming increasingly popular around the world and is generally made with black tea, milk, spices and a sweetener. It provides a warming, soothing and wonderful sense of well-being – a cup of heaven!
- 2 Frontier Whole Vanilla Beans
- 8 Frontier Organic 2 3/4" Korintje Cinnamon Sticks
- 6 Frontier Select Grade Whole Star Anise
- 1/2 Frontier Organic Ground Ginger Root
- 1/2 teaspoon Frontier Organic Ground Cloves
- 1/2 teaspoon Frontier Organic Ground Nutmeg
- 1/4 teaspoon Frontier Organic Black Peppercorns
- 1/2 cup Frontier Organic Fair Trade Certified Assam (Flowering Orange Pekoe)
- 1/4 teaspoon Frontier Organic Decorticated Cardamom Seed Powder
- 2 teaspoons agave nectar (adjust to taste; also can use honey, stevia or cane sugar, to taste)
- 8 cups milk (cow's milk, coconut milk, almond milk or dark chocolate almond milk)
1. With a knife, halve the vanilla beans lengthwise and scrape the seeds into saucepan. Add the vanilla pods, milk, agave nectar and spices to pan. Let the mixture get hot, almost boiling, then add the tea leaves.
2. Continue to stir mixture so that it does not boil over.
3. Remove pan from heat and let mixture steep for approximately 30 minutes.
4. Strain spices and tea leaves from steeped mixture by pouring through a sieve. Let the concentrate cool. Store the concentrate in the refrigerator for up to one week.
5. To serve a chai latte, combine chai concentrate and milk in a 11 ratio. For an extra indulgence, add a dollop of homemade cinnamon whipped cream.