Chai Concentrate

I’m not a huge tea drinker, but when that first kiss of cold is in the air all I want is chai. Maybe it’s the spiciness from the ginger, combined with all the warm spices. It’s like a big warm hug. I also don’t like buying the store bought concentrate because it’s loaded with sugar. This is so simple to make and will definitely be in my fridge all season.

Ingredients

• 4-5 cinnamon sticks
• 4 cardamom pods
• 3 star anise
• 2 tsp fennel seeds
• 2 tsp. whole cloves
• 1 inch whole ginger, or 2 1/2 tsp. ground ginger
• 1 tsp. black peppercorns
• 4 black tea bags
• 4 cups water
• 1/4 cup maple syrup

Directions

In a medium saute pan, add all the whole spices and place over medium heat. Toast the spices just for a couple minutes until they become fragrant and start to slightly smoke. About 5 minutes. Remove from the heat add into a medium sauce pan. Pour in the water, tea bags and maple syrup. Bring the water to a boil and then reduce the heat and let it simmer for 5 minutes. Turn off the heat and let it sit and steep to cool. Remove the tea bags and strain the spices through a fine mesh strainer.

Pour into jar, serve it hot with a splash of milk or over ice with milk. Keep in the fridge for up to a week.