Indian Masala Tea Recipe – Aromatic and Energizing Blend
Are you a fan of chai lattes but tired of spending money on overpriced drinks at coffee shops? Look no further than Lauren’s Masala Chai Concentrate Recipe. This homemade recipe allows you to make authentic Indian chai in the comfort of your own home, on your own terms.
Not only is this recipe budget-friendly, but it also allows for zero waste when it comes to the leftover spice dust. Additionally, with just a few simple substitutions and variations, you can customize your masala chai to your liking.
Whether you want a hot cup of tea on a chilly day or a refreshing iced chai latte on a hot summer afternoon, this concentrate recipe is versatile enough to provide all the options. So, let us roll up our sleeves and get started on making some delicious masala chai!
Why You’ll Love This Recipe
Are you a fan of warm and cozy drinks? Do you love the taste of masala chai but don’t want to spend long hours steeping tea bags and measuring spices? If you answered yes to one or both of these questions, then Lauren’s Masala Chai Concentrate Recipe is for you!
This recipe packs all the flavors of an authentic Indian masala chai in a concentrated form that can last for several weeks in your fridge. No more wasting spice and tea bags, or struggling to get the perfect balance of cardamom, cloves, cinnamon sticks, and black peppercorns.
With this recipe, you can make a delicious and aromatic chai latte in minutes using equal parts of the concentrate and milk of your choice. Whether you prefer it hot or iced, sweetened with brown sugar or vanilla syrup, this recipe has got you covered.
Say goodbye to expensive and artificial chai mixes at coffee shops that don’t taste half as good as homemade chai. Try Lauren’s Masala Chai Concentrate Recipe today and discover the authentic taste and aroma of masala chai spiced just the way you like it. Your taste buds (and your wallet) will thank you!
Ingredient List
Before we get started on this delicious recipe, let’s gather the ingredients for our Lauren’s Masala Chai Concentrate. For this recipe, we will be using:
- 2 cups of water
- 2 cups of milk of your choice
- 1 cup of brown sugar
- 10 green cardamom pods
- 6 whole cloves
- 1 cinnamon stick
- 1 star anise
- 5 black peppercorns
- 2 tablespoons of loose leaf black tea
- 1 tablespoon of dried ginger or a few slices of fresh ginger
This recipe calls for basic and easily accessible spices that you can find in any store. The use of green cardamom seeds adds a complex and sweet flavor to the concentrate. The spice mixture will leave aromas that will fill your kitchen in no time!
The Recipe How-To
Brewing the Tea:
- In a large pot, bring 2 cups of water to a boil.
- Reduce heat to low and add 2 tbsp black tea or 2 tea bags of your choice. Let it steep for 5 minutes.
- Strain out tea leaves or remove tea bags and set aside brewed tea.
Making the Concentrate:
- In the same pot, add 1 cup of brown sugar and stir until dissolved.
- Add 8 cinnamon sticks, 12 cardamom pods, 12 whole cloves, 8 black peppercorns, 1 star anise, and 1 tbsp dried ginger or a small piece of fresh ginger.
- Pour in 2 cups of water and bring to a boil.
- Once boiling, reduce heat to low and simmer for about 15 minutes until the spices have infused into the syrup.
- Strain out the spices using a fine-mesh strainer or cheesecloth.
- Add in the brewed tea and stir well.
Serving:
- Combine equal parts chai concentrate and milk of your choice, then steam or heat on stovetop until desired temperature is reached.
- For an iced chai latte, pour concentrate over ice and top with cold milk.
- To make a dirty chai latte, add a shot of espresso to your steamed milk before adding in the concentrate.
Note:
- This homemade masala chai concentrate recipe is an authentic Indian chai spiced with classic ingredients like green cardamom pods, cinnamon sticks, whole cloves, black peppercorns, star anise, dried ginger or fresh ginger, and brown sugar.
- The concentrate keeps well in the fridge for up to two weeks which reduces waste spice dust since you can make as much chai as you need without using individual bags or loose leaf teas every time.
Now that we have brewed our tea and made our concentrate from scratch let’s move on to options for customizing this recipe to fit different tastes in (5) Substitutions and Variations.
Substitutions and Variations
If you’re looking to switch up this recipe, there are a plethora of possibilities. Here are some substitutions and variations that you can try out:
– Milk Choice: For the base of your latte, you can use any kind of milk that you prefer! Coconut milk, oat milk, or even almond milk are great non-dairy alternatives that add their own unique flavor profiles.
– Tea Choice: While traditional masala chai is made with black tea, you can substitute it with green tea for a lighter taste. Another option is to experiment with herbal teas like rooibos, which complement the spices in the chai concentrate.
– Sweetener Options: Brown sugar isn’t the only sweetener option for this recipe. You might try sucanat or honey as well.
– Masala Chai Spiced Mix: If you’re running low on a particular spice or don’t have it on hand, leave it out. It can still taste amazing and a little bit different from the original recipe. Alternatively, you can also enhance your masala chai spiced mix by adding dried lavender or rose petals for an aromatic twist.
– Vanilla Bean: If you’re unable to get hold of vanilla bean, vanilla extract is another great option. Just add about 1/2 teaspoon of extract while simmering your chai concentrate.
– Dona Chai: This Brooklyn-based company Dona Chai has mastered the art of combining tea concentrate and spice formulas to deliver an exceptional taste and make life easier for those who don’t prefer making their own homemade chai concentrate.
The key to making a great Masala Chai Concentrate recipe is being creative and trying new things. Whether it’s your first time making the recipe or you’re an expert barista who has been serving drinks for years, experimentation is key to finding what works best for you and your taste buds.
Serving and Pairing
When it comes to serving and pairing the Lauren’s Masala Chai Concentrate Recipe, you can get quite creative.
As for serving, you can enjoy a warm mug of chai on its own or as a latte by frothing milk of your choice to pour over the top. But if you’re looking to cool down during hotter months, simply pour the concentrate over ice and add milk of your choice. Iced chai lattes are a fantastic treat for those long summer days!
Pairing is all about enhancing the flavors of your chai. Baked goods are always a perfect match with a cup of tea, and this recipe is no exception. Pastries like croissants, muffins or cookies pair beautifully with a warm cup of homemade masala chai. You could also try pairing this chai concentrate with savory meals like chicken curry or lentil soup for an authentic Indian experience.
If you fancy a more modern take on the classic masala chai, try using this concentrate as a base mix in a cocktail. It pairs brilliantly with spiced liquors like whiskey or rum, has been known to make some excellent margaritas.
One final note is that when you make chai, there’s often some leftover waste spice dust that gets filtered out from the liquid concentrate. Zero-waste enthusiasts have found that this leftover waste spice dust adds an extra zing when sprinkled on top of vanilla ice cream! Perfect for those who enjoy reducing their kitchen waste while simultaneously satisfying their sweet tooth.
Make-Ahead, Storing and Reheating
One of the best things about Lauren’s Masala Chai Concentrate is its versatility. You can make it ahead of time and store it for later use, which makes it perfect for busy mornings or when you’re entertaining guests.
To make the concentrate ahead of time, simply follow the recipe and let it cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to a week.
When you’re ready to serve, you can either heat up the concentrate on the stove or in the microwave. For best results, steam your milk of choice and pour it over the hot concentrate. If you prefer an iced chai latte, simply pour the cold concentrate over ice and top with cold milk.
It’s important to note that over time, the spices in the concentrate will settle to the bottom of the container. Before using, be sure to give it a good shake or stir to evenly distribute the spices.
To avoid waste, you can also repurpose any leftover spice dust from making the concentrate by sprinkling it into your coffee or tea for added flavor.
With Lauren’s Masala Chai Concentrate, you can enjoy authentic Indian chai tea lattes from the comfort of your own home without having to start from scratch every time.
Tips for Perfect Results
When making Lauren’s Masala Chai Concentrate, there are a few tips and tricks that will ensure the perfect result every time. Here are a few things to keep in mind:
First, make sure your spices are fresh. A stale spice can really bring down the flavor of your chai. Before using them, take a sniff to make sure they have a fresh aroma.
Secondly, be mindful of the tea you’re using. Using a lower quality tea will leave you with subpar results. Choose a high-quality black tea for best results.
Thirdly, experiment with the sweetness level to find your preference. Some people prefer their chai on the sweeter side, while others prefer it less sweet. Adjust the amount of brown sugar accordingly.
Fourthly, steep your tea for 5-7 minutes only. Steeping it for longer can result in a bitter taste.
Fifthly, don’t forget to strain your concentrate well using cheesecloth or any filter that can remove solid particles from the concentrate. Spices left on the concentrate mixture can result in an unwanted strong taste and messy outlook of your drink.
Lastly, feel free to experiment with adding different milk alternatives like oat milk or almond milk, depending on what you prefer or dietary restrictions you need to cater to.
By following these simple tips, you’ll have a delicious and authentic chai latte every time you make Lauren’s Masala Chai Concentrate!
FAQ
Moving on to the ninth item in our Recipe article section, we have frequently asked questions (FAQ). Here, we will cover some queries that may arise while preparing the Lauren’s Masala Chai Concentrate Recipe or about the recipe itself. These questions are commonly asked, and we want to ensure you have all the answers you need to make sure your chai concentrate turns out perfectly. So, let’s dive into some questions and their answers, shall we?
What is masala chai concentrate?
Making chai concentrate involves brewing black tea in small batches along with a blend of aromatic spices. It’s a cost-effective and convenient method for preparing a flavorful chai latte in the comfort of your own home.
How-to use Dona masala chai concentrate?
Alright, I’m about to teach you how to make a delicious latte. To start off, you’ll need equal parts DONA concentrate and milk. So grab that and let’s get to work.
You have a couple options when it comes to preparing your latte. You can either heat the mixture up or steam it to give it that extra frothy goodness. If you prefer a chilled beverage, feel free to pour it over ice instead.
Now, to really take your latte to the next level, don’t forget the garnish. And not just any garnish, but one that’s sustainable too! Take some spice dust and sprinkle it on top for a finishing touch that will leave both your taste buds and conscience satisfied.
How is masala chai different from chai?
When it comes to milk tea, there are some key differences between chai and masala tea. While chai is made with black tea and hot milk, masala tea includes a few extra spices in addition to black tea and milk. Recently, chai has been gaining popularity among Western tea drinkers, causing some to mistakenly refer to all milk tea as chai tea or chai latte.
Is masala chai the same as spiced chai?
Masala chai, also known as spiced chai, is a flavorful tea that has its origins in India. It is typically made using a combination of spices, milk, and ginger. While masala chai isn’t as commonly consumed in Pakistani culture as it is in Indian culture, as someone from a South Asian background living in America, I’ve had ample opportunities to partake in this delicious beverage.
Bottom Line
In conclusion, Lauren’s Masala Chai Concentrate Recipe is a must-try for any chai tea lover. This recipe provides a simple and customizable way to make your homemade chai concentrate with ingredients that are easily accessible from the supermarket or online. With the ability to adjust the spice levels and sweetness to your liking, this recipe allows you to be in complete control of your chai experience.
Not only is this recipe easy and delicious, but it also offers zero-waste solutions by using waste spice dust for creative uses. You’ll get every last bit of flavor out of your ingredients, making this recipe not only tasty but also environmentally friendly.
Whether you prefer to enjoy your chai latte hot or iced, Lauren’s Masala Chai Concentrate Recipe is the perfect base for a variety of chai drinks. With just a few adjustments, you can make a dirty chai latte, matcha chai latte, or even an authentic Indian chai.
So why not give it a try? With these easy-to-follow instructions and helpful tips, you’ll be making delicious homemade chai in no time. Trust me; once you taste this authentic chai, you’ll never go back to store-bought again.
Lauren’s Masala Chai Concentrate Recipe
I’ve spent so much money buying cartons of liquid chai concentrate and have tried many times to make it myself. Well, today I researched ruthlessly and this (which I made up on my own) is the concentrate I’ve been waiting for! Keep in mind everybody has a different masala chai preference and you should adjust it to your liking – I like a little spice, not too sweet, and an overall balance of flavors. Enjoy!
- 7 cups water
- 2 tablespoons cut dried ginger (chunks, available at health food stores in the bulk spice department) or 1 inch fresh ginger
- 10 -15 whole cloves
- 1/4 star anise pods
- 3 inches cinnamon sticks
- 1/2 tablespoon black peppercorns
- 1/2 tablespoon cardamom seed
- 2 tablespoons black tea leaves
- 5 tablespoons brown sugar
- 1 teaspoon vanilla
- milk
- special note about spices (If you have a bulk foods or Whole Foods or Vitamin Cottage kind of grocer nearby, get the spices from the bulk section. They often cost 25% what you’d pay for a jar! My total ingredients expense was around $1.50, not including the milk!).
- In a medium-large saucepan, bring about 7 cups water to a boil.
- Meanwhile, add the 6 spices (do not add the tea yet).
- Once the water/spice mixture is boiling, add the tea.
- Boil 5 minutes, then remove from heat. (I know you’re never supposed to boil tea, but I found this works just fine. If you don’t want to boil the tea, just boil the spices for 5 minutes and steep slightly longer.).
- Stir in the brown sugar (or honey) and vanilla.
- Steep for 8 minutes, then strain into a glass container.
- While you wait for it to cool, pour a mug 2/3 full with your chai and add hot milk to the top. (If it isn’t spicy or sweet enough, you can still add more spices to steep – just strain the mixture again before storing.) OR for a real treat, use hot evaporated milk (I wouldn’t want this every day, because its a little sweeter and creamier than regular milk.).
- Store in the refrigerator for 7 days (maybe longer, but all chai concentrate containers claim 7 days is best). Note: Normally you’d use 1:1 ratio of chai:milk, but I brew it a little weaker and save $ on milk since I drink so much chai.
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