Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Crack the allspice, peppercorns, cloves, cardamom and anise with the back of a large knife.
Toast the spices in a dry skillet or on a baking sheet for about 5 minutes, or until very fragrant.
Place the toasted spices plus all the remaining ingredients, including the tea, into a small muslin bag or cheesecloth tied up. Or add loose and be prepared to strain the tea later.
Boil the purified water. Add the spice/tea mixture, ginger, cinnamon sticks and vanilla. Turn the burner down to a simmer. Simmer uncovered for 20 minutes until reduced by about one cup.
Remove the muslin bag/cheesecloth or strain the tea through a fine mesh strainer.
Stir in the sugar or honey until completely dissolved.
Makes about one quart. The concentrate will stay fresh in the fridge for up to one week.
When ready to drink, gently simmer one part chai concentrate with one part organic whole milk, full-fat nut milk or full-fat coconut milk until hot.
Calories: 45kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 22mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.4mg