makes
8 cups
prep
10 minutes
cook
40 minutes
difficulty
Easy
makes
8 cups
serves
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 tsp each ground cardamom, nutmeg and black peppercorns (see Note)
- 1 tbsp whole cloves
- 1 inch piece of ginger root, sliced into medallions
- 2-3 cinnamon sticks
- 1 vanilla bean pod, sliced open lengthways
- 3 pieces star anise
- 3-4 tbsp whole-leaf black tea leaves
- ¾ cup light molasses, maple syrup or raw sugar
- 4 cups boxed coconut milk (see Note)
Instructions
Put all ingredients into a pot and turn the heat to medium. Stir to combine and let it cook for about 40 minutes, partially covered, stirring every so often.
Put a fine mesh bag (or mesh strainer, if you’ve used all whole spices) into a large bowl and pour the tea in. Let it strain through, then pour into a large glass bottle using a funnel if you need to. Seal with a lid and refrigerate.
When you’re ready to make drinks, fill your cup halfway, then top up the rest with a strongly brewed straight-up hot black tea. If you'd prefer a warm chai, heat the mixture on the stovetop before adding the boiled tea. If you're after a refreshing drink, cool your boiled tea cool before adding to the refrigerated chai mixture. Top with a dusting of cinnamon and drink it up!
Note
• Get a stronger tea by using only whole spices instead of ground, and/or let the mixture steep on the stove longer.
• We tried canned coconut milk but found it too fatty for this drink. Almond milk would also work in this recipe or a light coconut milk.
• These ingredients make about 4 cups of chai concentrate, but you could easily just keep adding more coconut milk as you empty the pot and reuse the spices a few times. I ended up making about 4 batches total, because I love chai so much. It’s a really warming drink that is so comforting.
• If it’s been in the fridge, shake the mixture a bunch of times before you pour it out - sometimes it’s even nice to use the metal mesh strainer again, just as you pour it into glasses, to strain out any lumps.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
