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).
