Cozy Chai Concentrate

Jordan Toohey Carignan
Oct 5, 2017
2 min read

When I was living in Montreal there was this tea shop, Hestia Tea that not only served a house blend masala chai but was also right near my bus stop. Match made in heaven. If you ever get a chance to visit, do it! Everything they serve is awesome, but I recommend the Hestia Chai, with almond milk and no sweetener (and if you want to add pure maple syrup which they have available at the sugar/milk bar!). That's my order almost overtime I go and it never disappoints.

Masala chai is something I have always associated with this time of year; the leaves are changing colour and, the winds are getting chillier. A cup of chai is the perfect way to get all cuddly and warm.

This is my absolute favourite way to make masala chai. I make a bunchahead of time and then enjoy it as I like over the next week or so! And the smell! Don't get me started on the way it makes your home smell as it simmers on the stove... heavenly.

I love a spicy masala chai, and by spicy, I mean I like a masala chai with a lot of flavourful spices balanced out by a strong black tea, which is why I created this recipe.

I use: cinnamon, coriander, fennel, allspice, cloves, pepper, cardamom, and ginger to create a rich drink, strong enough to stand up to the deep black tea that I chose. This recipe is highly adaptable to suit your own preferences. Feel free to add more or less of each spice or omit one altogether!

Ingredients:

6 cups of filtered water

1/3 cup of maple syrup

4 cinnamon sticks

2-3 inches of ginger root

1 tbs of fennel seeds

2 tsp of cardamom pods

2 tsp of cloves

2 tsp of pepper

1 tsp of allspice

1 tsp of coriander seeds

5 pieces star anise

4 tbs of black tea (or 8 black tea bags)

1. Pour 6 cups of water and 1/3 cup of maple syrup into a pot and bring to a boil.

2. Once the water is boiled, reduce to a simmer and add cinnamon, ginger, fennel, cardamom, cloves, pepper, allspice, and coriander. Let simmer uncovered for 30 minutes.

3. Remove from heat and add the black tea. Cover and let steep for 10 minutes.

4. Strain the masala concentrate into a bowl to separate from the tea and spices.

5. Pour the concentrate into a glass jar and store in the fridge for 7-10 days.

6. To serve, heat the concentrate in a small pot with milk of choice using a 1:1 ratio.