Masala Chai Concentrate

Here is a recipe for the masala chai concentrate you can make with the kit sold in the Peppers & Purls shop! It makes around 4 cups of liquid and last up to a week in the fridge so you can have chai at home every single day. OR freeze some for up to 3 months.
Click here for video and here for the chai kit listing!

Ingredients:

• 5 cups room temp water
• whole spices of choice, toasted. spices in the P&P kit include:
• cardamom (10), star anise (1 1/2), cinnamon (1 3inch piece), clove (10), allspice (10), fennel (1 Tbs), and black peppercorns (10).
• 3 inch piece fresh ginger, sliced
• 10 bags of black tea (rooibos tea for herbal chai)
• 1 teaspoon vanilla extract.

Directions:

1. Lightly crush the spices to open the seed pods.
2. In a medium or large pot over medium high heat, bring the water, ginger, and spices to a boil. 
3. Let boil for 5 minutes.
4. Add the tea and vanilla, reduce heat to low, and cover.
5. Let simmer, covered, for ten minutes. 
6. Take off the heat and strain out the spices and tea. 
7. Use immediately or let cool and store refrigerated in an airtight container for up to a week. Makes ~4 cups concentrate.

How to make a chai latte with your concentrate:

1. Pour the concentrate and your preferred milk into a cup in a 1:1 ratio (or to your taste). 
2. Personalize:
1. Add honey or sugar to sweeten.
2. Heat in the microwave for a hot latte or add ice for an iced one. 
3. Enjoy!!

*Since I know the ratio I prefer, I heat my concentrate without the milk (to prevent from burning the milk). I make it extra hot and then add cold milk to it making it a good drinking temperature.