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Crock-pot Chai Concentrate

Toss into a crock-pot:

  • 2 quarts water (8 cups)
  • 8 bags black tea (or 8 tablespoons loose leaf)
  • 3/4 cup sugar
  • 16 whole cloves (丁香 ding xiang)
  • 16 whole cardamom seeds ( 豆蔻 dòu kòu) with pods removed (optional, but we recommend it)
  • 5 cinnamon sticks (肉桂 ròu guì)
  • 8 skinny slices fresh ginger

Cover. Cook on high for 2 to 2.5 hours. Strain mixture and discard solids.

Use 1 part milk to 2 parts chai. Serve hot or chilled.

The concentrate can be refrigerated for 3 days.

We used a tea infuser in a funnel to catch the tea leaves.

This makes about 1.5 quarts chai concentrate.

Use 2 parts chai to 1 part milk. Pictured is the chai concentrate (left) and finished chai (right).

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