Homemade Chai Tea Concentrate


Preserving Method: Non-Preserving


  1. Prepare the teabags by removing any tags if there are any and tying them all together.
  2. Prepare the spices, vanilla bean and orange zest by laying them in your cheesecloth, I leave my cinnamon sticks out to make the little pouch of spices a bit more compact.
  3. Tie the cheesecloth pouch shut with a small piece of kitchen twine. If you leave the cinnamon sticks out, just tie them together with kitchen twine.
    • If you don’t wish to use cheesecloth, you will just add all of your spices directly to the pan when the time comes and strain them out after.

Making The Tea:

  1. Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat.
  2. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks.
  3. Simmer for 20 minutes.
  4. Remove the pan from the heat strain the concentrate through a sieve or just remove the tea bags, cheesecloth pouch and cinnamon sticks.
    • At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. I don’t always do this, but it is a really nice touch.
    • Additionally, if you didn’t use a whole vanilla bean, add your vanilla extract now.
  5. Stir to combine.
  6. Allow the mixture to cool before pouring it into an airtight jar or container.
    • This amount fits perfectly into a 1-quart mason jar.
  7. Store in the refrigerator for up to one week.

To Serve:

  1. Mix 1 part concentrate with 1 part milk of your choice. I personally love unsweeteened almond milk (you can even make your own). Heat for a warm beverage or serve over ice for a cold drink.