1
thumb-sized piece of fresh ginger, thinly sliced
1 tablespoon
orange zest, (from 1 orange)
10
whole cardamom pods or 60 cardamom seeds
3
whole star anise
20
whole cloves
20
whole black peppercorns
1 tablespoon
freshly ground nutmeg
2 tablespoons
vanilla extract
1 cup
brown sugar
6 cups
milk, (we like whole, almond, or coconut)
Ingredients
6 cups
water
12
black tea bags
1
cinnamon stick
1
thumb-sized piece of fresh ginger, thinly sliced
1 tablespoon
orange zest, (from 1 orange)
10
whole cardamom pods or 60 cardamom seeds
3
whole star anise
20
whole cloves
20
whole black peppercorns
1 tablespoon
freshly ground nutmeg
2 tablespoons
vanilla extract
1 cup
brown sugar
6 cups
milk, (we like whole, almond, or coconut)
Method
In a large pot, bring the water to a boil over high heat.
Add the tea bags, cinnamon stick, ginger, orange zest, cardamom seeds, star anise, cloves, peppercorn, nutmeg, vanilla and brown sugar, stir to combine.
Remove from the heat and let it steep for 15-20 minutes, or longer depending on how strong you want the tea flavor to be.
Using a fine mesh strainer, or nut bag, strain into a large glass jar or craft with a tight fitting lid.
To serve, combine ½ cup chai concentrate with ½ cup milk. Heat in a small saucepan over medium-low on the stovetop or in the microwave on high until warmed through.
Store the remaining concentrate in an airtight container in the refrigerator for up to 2 weeks.
