Homebrewed Chai
Servings Prep Time
64ounces 15minutes
Cook Time Passive Time
45minutes 60minutes
Servings Prep Time
64ounces 15minutes
Cook Time Passive Time
45minutes 60minutes
Instructions
  1. Using a mortar and pestle, freshly grind cardamom, peppercorns, cloves, allspice, and star anise to a coarse grind. Enough to break open and release the flavors.
  2. Add water to a large stock pot. Bring to a low boil.
  3. Add sliced ginger, and ground spices then reduce heat to medium. Cook for 25 – 30 minutes covered.
  4. Add loose leaf tea and muddle with a wooden spoon. Cook for an additional 10 to 15 minutes covered.
  5. Remove from heat and allow to cool 1-2 hours.
  6. Strain liquid from solids using a fine mesh sieve lined with a nut milk bag. Should yield approximately 64 ounces.
  7. To store: Pour tea into two 32 ounce bell jars and refrigerate. Consume within one week of brewing.
  8. This recipe is great hot or cold. To serve: Pour your preferred ratio of tea to non-dairy milk, add 1 tsp of sweetener. I prefer maple syrup. Then heat and serve or pour over ice. Sprinkle with a little bit of ground cinnamon and enjoy!
Recipe Notes

This is a very concentrated tea mixture. I like strong tea. I suggest experimenting to find which ratio you like best, beginning with a ratio of 1:1 tea to your choice of dairy free mylk or dairy free creamer. I prefer full fat or regular Oatley, myself. My preferred tea/mylk ratio is 3:1 to get a very strong cup of chai. 

Share this: