Masala Chai Concentrate Recipe: Delicious Homemade Spiced Tea

Masala chai, chai latte, or chai tea, whatever you like to call it, it’s a delicious spiced drink that can be enjoyed warm or cold. This recipe for a masala chai concentrate is an ideal option for making authentic spiced tea easily at home. 

What is masala chai concentrate?

Masala chai concentrate is an easy way to make chai in just a few minutes. Usually, to make chai properly, you would need spend half an hour or more preparing the drink. However, by spending a bit of time making up batches of chai concentrate which you can then store in the refrigerator, you will be able to simple add milk and either heat or pour over ice for your perfect chai drink. 

Masala chai concentrate is a liquid concentrate of spices, tea, and sweetener. It can be stored in the fridge for up to one week. The concentrate is then combined with the milk of your choice and either heated up for a hot chai, or poured over ice for an iced chai latte. 

What ingredients are in masala chai concentrate?

This chai concentrate recipe contains the following spices:

Cardamon
Cinnamon
Cloves
Ginger
Star Anise
Black Peppercorns

These spices, apart from the ginger, are lightly crushed then toasted for a few minutes to bring out the flavour. In large pan of water we simmer the spices together to infuse and then we add the black and sugar to steep for a few minutes. 

More about the chai concentrate recipe

The recipe is super customisable. Anywhere you go in India you will find different variations of chai. That is the beauty of this drink and this recipe – you can adapt it to suit your own tastes.

Once you have made the chai concentrate recipe a few times play around the amount of spices used. Likewise, add more sweetness to the recipe if you like sweet tea.

What does masala chai taste like?

Chai is an Indian black tea infused with spices. The flavour is warming with a hint of spice. The cardamon, cinnamon, cloves, and star anise bring a complex warming flavour to the tea. The black pepper and ginger bring the heat along with their distinct flavour. The black tea is aromatic in its own sense – it can vary in flavour depending on the type of black tea used as well as the length of time it is brewed for. The longer tea is steeped the more bitter it becomes. 

Masala chai is a sweet spiced tea drink that is popular throughout India and the rest of the world.

About chai

Chai is the Hindi word for tea. Masala means spice, or spice mix. So masala chai means spiced tea. Many of us in the West refer to chai tea, which essentially means we are saying ‘tea tea’! Either way, whatever you call this delicious drink. 

What to do if you chai concentrate tastes bland

Use fresh spices: Spices can lose their flavour over time. So make sure you are using fresh spices for the strongest flavour. Generally, whole spices tend to maintain their flavour longer than ground spices.
Toast the spices: Before adding them to the water, toast your spices in a dry pan over medium heat until they become fragrant. This can help to wake up the flavours.
Crush the spices: Crushing the spices before adding them to the water can help to release their flavours. You can do this with a mortar and pestle or by placing them in a bag and hitting them with a rolling pin.
Increase simmering time: The longer you let the spices simmer, the stronger the flavour will be. You might try simmering your spices for up to an hour for a more concentrated flavour. Just remember that this will reduce the amount of liquid in your pan.
Increase the amount of spices: You may need more spices than what’s indicated in the recipe to suit your taste. Play around with the amounts until you find a combination that you like.
Steep longer: After turning off the heat, let your tea steep for a longer time. This might extract more flavor from the spices and the tea. But do remember, if you over-steep the tea it might taste bitter.

Making chai is an art, and you can adjust the recipe to suit your personal taste preferences. Enjoy experimenting with the recipe until you find your perfect blend.

Other spices you can use in masala chai includes:

Here is a list of common and some not-so-common spices you might consider for your masala chai. Remember, the choice and combination of spices can vary greatly based on regional and personal preferences.

Cardamom: The most commonly used spice in masala chai. It imparts a sweet, aromatic flavour.
Ginger: Gives a warming, spicy kick to the chai.
Cloves: Have a strong, sweet, and slightly bitter flavour. They can add depth to your chai.
Cinnamon: Adds a sweet and warming flavour.
Black pepper: It’s not traditionally used in all chai recipes, but it can add a nice spicy kick.
Nutmeg: Has a warm, spicy flavour that can complement the other spices well.
Star Anise: It has a strong, sweet, and liquorice flavour.
Fennel seeds: Provide a light anise or liquorice flavour.
Coriander seeds: They have a slightly citrusy flavour, which can add a unique twist.
Allspice: Has a flavour that’s reminiscent of many spices like cloves, cinnamon, and nutmeg.
Mace: Similar to nutmeg, but with a slightly more delicate flavour.
Bay leaves: They can add a subtle layer of complexity to the flavour profile.
Vanilla: Not traditional, but it can add a sweet, creamy note.
Saffron: A luxury ingredient that imparts a unique flavour and golden colour.
Tulsi (Holy Basil): Used in some regions for its unique flavour and supposed health benefits.
Mint leaves: Can provide a refreshing twist to your chai.
Lemongrass: Adds a light, citrusy flavour.
Turmeric: Known for its health benefits and adds a bright yellow colour.
Cacao nibs or Cocoa powder: For a chocolaty version of chai.
Rose petals or rose water: For a floral note.
Liquorice root: It has a sweet, slightly anise-like flavour.

Chai is all about balance. Start with small amounts of the stronger spices, and then adjust based on your personal taste. Enjoy experimenting with your masala chai recipe!

How to make masala chai concentrate

There are several stages to the masala chai concentrate recipe. Please don’t be overwhelmed by it through, because once you’ve got the hang of it you’ll be able to whizz through the process easily. We end up making this recipe a few times a week! 

Here is an overview of the five steps to make a masala chai concentrate.

Step 1 – Grind spices

The first step to making chai concentrate is to take the whole spices – cinnamon, cardamon, cloves, star anise, peppercorns – and give them a very light grind in a pestle and mortar. 

You want the whole spices to just be slightly broken up as this will help release their oils and flavour. Don’t crush the spices too much or it will be harder to strain the concentrate later.

Step 2 – Toast spices

Next you need to dry fry the spices in a frying pan for 2 to 3 minutes. By lightly toasting the crushed spices you start allow them to start releasing their flavour. 

Step 3 – Infuse the spices

In the next step of making chai concentrate you will infuse a pan of boiling water with the crushed whole spices and the finely chopped ginger. This process allows spices to impart their flavour into the liquid. 

The longer you simmer the spices in the water the more intense the flavour will be. Be sure to keep an eye on the water, ideally you want a slow simmer as a fast boil will cause a lot more of the liquid to evaporate.

Step 4 – Steep the tea 

After the spices have had time to infuse you add the tea bags and sugar. Ideally this should be for about 3 to 5 minutes to impart the tea flavour.

The longer you leave the tea bags in the stronger the flavour. And tea can turn quite bitter if it is left in the water for too long. 

Step 5 – Strain the chai concentrate

Strain the chai concentrate immediately using a sieve. Ideally strain the concentrate twice to capture as much of the spices and tea as possible and reduce the chance of too much sediment at the bottom of the drink. 

And that’s it! You now have a delicious masala chai concentrate. You simply let the liquid cool completely before decanting into a clean and sterilised bottle. The mixture will be good stored in the refrigerator for up to a week. 

MASALA CHAI CONCENTRATE (SERVES 4-5 )

INGREDIENTS

1.2 litres of Water (filtered is best)
1 Cinnamon Stick (approx. 2 inches long)
10 Whole Green Cardamon Pods
10 Whole Cloves
2 Star Anise
1 tsp Whole Black Peppercorns
2 inch Fresh Ginger, skin removed and roughly fine chopped
5 Black Tea Bags (English Breakfast, Assam, or Ceylon)
1 tbsp SugarOptional
1 tbsp Honey
1 tsp Vanilla Essence

METHOD

Put a large pan containing the 1.2 litres of water on to boil.
Meanwhile, lightly crush the cinnamon, cardamon, cloves, star anise, and peppercorns in a pestle and mortar (or use a plastic sandwich bag and rolling pin).
Use a small frying pan over a low heat to gently dry fry the crushed whole spices for about 3 minutes – stir and keep an eye on the spices so that they do not burn. Remove and set aside.
Once the water in the pan is boiling add the toasted spices and the fresh chopped ginger. Turn the heat down to low and allow to simmer for 30 minutes.
Then add the tea bags and sugar. Simmer for a further 3 to 5 minutes.
Immediately strain the mixture into a large bowl through a fine sieve. Empty the sieve of its contents (spices, ginger, and tea bags), then sieve the liquid again back into the pot. Ensure all sediment is removed.
If using the optional ingredients, stir through the honey and vanilla essence.
Allow the chai concentrate to cool completely before pouring it into clean, sterilised bottles. Store in the refrigerator for up to 1 week.

To make masala chai

Mix equal parts masala chai concentrate and the milk of your choice – dairy, oat, almond, soy, coconut.
Warm together for a hot masala chai, or pour over ice for an iced chai latte.
We use 125ml each of chai concentrate and oat milk.

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