|Vanilla Chai Latte: homemade vanilla chai concentrate|
I love making chai concentrate. My whole house smells like the Spice Market in Istanbul. It's not hard to do and it's considerably more economical than buying the concentrates at the grocery store. And this way you can manage you're quantities of sugar, caffeine, tea strength, etc.
This recipe was adapted from one sent to me by the lovely Dana VanVeller (who got it from her friend Jess, who got it for our friend Marcia Siggelkow, who got it from her friend Jen)...recipe origin unknown at this point, but I will keep you posted when I find it.
What you'll need to do:
Get a stock pot that will hold 5 liters of water, but don't fill it up just yet...
15 cinnamon sticks
(Again, blend just to break them up)
Or if you're using mortar and pestle crush each spice one at a time and put in pot as you go.
1/4 cup coriander seeds
1 tsp whole cloves (not crushed)
Add 6 inches of sliced ginger.
Simmer for 2 or more hours.
Remove from heat
I choose not to add tea at this point. I prefer to add a sachet of black tea when I make myself a cup of chai. That way I can choose whether or not I'd like caffeinated or decaffeinated tea.
Pour concentrate through strainer into a pitcher, or I use mason jars so I can store it in my fridge a little easier. Should be good for up to 3 weeks in a sealed jar.
There are many ways to make your cuppa chai. Here is one suggestion:
- Fill your mug half way with the chai concentrate and warm it up (either stove top in a saucepan or in the microwave...this is when I also add my tea sachet)
- Put about the same amount of milk in a saucepan and bring to a simmer, whisking the whole time...it should froth a little. Add to your chai.
- Add honey to sweeten if desired