Pinterest has taken over everyone’s life lately. It seems as if everyone is either making something they found on Pinterest or talking about something they found on Pinterest. And I’m no different. My Pinterest page is filled with amazing things; some of which I’ve made, some of which I’ll never make, and most of which I just gush about. I even wrote about it at textdrivebys.com twice…
This chai concentrate from Tasty Yummies is one of the ones I’ve actually both pinned and made.
November is doing it’s best to get fully settled in. It’s been very, very cold, and as a matter of fact in addition to hurricane Sandy hammering us last week, tomorrow we’re getting a Nor’easter! Gusty winds, heavy rains and even snow in some places. So it’s time for warm drinks & spicy flavors. Hot cider, hot chocolate, hot tea. One chilly Sunday I was browsing Pinterest, looking at things I had been pinning for something interesting to create, and I noticed this chai concentrate that I had pinned way back in August. As soon as I saw the stunning photo of it in a Mason jar (how could I turn away!?) I pinned it. I’m not a massive chai person, but I do enjoy it every now & then. And it’s worth it to me to try a homemade version because I really never buy it when I’m out. I usually prefer a coffee. So when I do have chai, it’s at home. And I love some pre-made brands, and some tea companies versions of it. But sometimes it’s just not the same.
The history of chai is quite a rich one, despite most people only knowing it from it’s existence in lattes at Starbucks.
Masala chai (literally “mixed-spice tea”) is a beverage from India made by brewing tea with a mixture of aromatic Indian spices and herbs.
By itself, chai or cha is merely the generic word for “tea” in many European and Asian languages. The widespread form chai comes from Persian چای chay. Street vendors called “chai wallahs” (sometimes spelled “chaiwalas”) are a common sight, although coffee is a more popular beverage in some southern parts of India. Chai is also a popular item in restaurants known as Irani cafés or the genre of South Asian restaurants known as Chai Khanas or Ghahve Khane.
For many English speakers, the term “chai” is synonymous with masala chai, as further described below. The redundant chai tea is sometimes used to indicate spiced milk tea as distinct from other types of tea. Numerous coffee houses use the term chai latte for their version to indicate that the steamed milk of a normal latte is being flavored with a spiced tea concentrate instead of with espresso, without necessarily implying the addition of coffee. Some coffeehouses and brand names refer to their product as chai tea latte.
The beverage is locally known as Chai karak in the Middle East.
And might I add… DELICIOUS. And this homemade concentrate is also easy. Cheap, too. But at the same time it’s quick- it takes no time at all, and it makes your house smell absolutely amazing. The smell alone is worth it! Just like the homemade pumpkin spice latte mix I posted about last month, if you’re a chai lover who buys a lot of chai lattes, this could totally save you some money.
HOMEMADE CHAI CONCENTRATE (adapted minimally from Tasty Yummies)
Yields: 1 batch of concentrate, approximately 4 cups
- 4 1/2 cups water
- 8 bags black tea – I used PG tips
- 2 cinnamon sticks
- 1 tablespoon of pure vanilla extract
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 10 whole cloves
- 1 1/3 teaspoons ground cardamom
- 1/2 teaspoon freshly ground nutmeg
- 2 whole star anise pods
- 1/2 teaspoon of whole black peppercorns
- 1 teaspoon orange zest
- 1 tablespoon honey
- Add the water and sugar to a medium sized saucepan and bring to a boil over a medium-high heat. Once boiling, reduce the heat to a simmer and put in the tea bags, cheesecloth pouch and cinnamon sticks. Simmer for 20 minutes.
- Remove the pan from the heat strain the concentrate through a sieve, separating the large pieces (tea begs/cinnamon sticks/cardamom pods/anise/cloves/etc) from the mix. At this point, add your vanilla extract & honey. Stir to combine.
- Allow the mixture to cool before pouring it into an airtight jar or container. This amount fits perfectly into a 1-quart mason jar. Store in the refrigerator for up to one week.
To use it, mix one part concentrate with one part milk or milk-like product of your choice. Heat the concentrate for a hot version, pour over ice for a cold version.
I used ground cardamom & ground ginger, I had fresh ginger but it was frozen & I didn’t feel like defrosting it so I could cut it (it’s a pretty large hunk, and yes I freeze my extra ginger). I didn’t have any cardamom pods but I had a large jar of it ground, so I opted to substitute that. Also, the original recipe called for a whole vanilla bean, coconut sugar & raw honey- I only had regular sugar, brown sugar, a small amount of German rock sugar (for my tea) & sugar cubes myself, so I made an executive decision. If you want to use another kind of sugar, go right ahead, but you might want to read what she says her results were first. My honey wasn’t raw either, but I don’t think that makes much of a difference taste-wise. All of my vanilla beans were being made into homemade vanilla extract at the time, so I had to use some vanilla extract instead. If you like a spicier chai, add more peppercorns. If you like a sweeter chai, add more sugar. Likewise… if you prefer a less sweet chai then just use less sugar/honey. What you use in it is totally up to you. And as a matter of fact, this mix makes a nice hostess gift, too. Tie some raffia around the top with some cinnamon sticks & handwritten instructions, and you’re good to go. And if you know someone who was in the path of Hurricane Sandy who has no power but still has a gas stove to heat it up with, maybe bring them some, along with some food.
As for me? I’ll be drinking some later tonight watching the 2012 Presidential election returns. Make sure you registered U.S. voters get out there today & do your duty! It’s a privilege to be able to push that little lever or fill in that circle on paper, so get your lazy, apathetic asses out there. And to everyone who already voted; good for you. It’s not even 8 a.m. & you’ve already made more of a difference than most people will all day. And if you’re one of those people affected by Sandy, you can still vote. Download a mail-in ballot or call your local elected officials to find out where to go to vote in New Jersey, or if you’re in NY you can click here & find out where to go (and in turn pass it on!). I know you’re all dealing with so many other things, but voting is going to continue; no matter what election day will not be suspended. And it’s so important to get your vote in. So please, try and get as many folks as you can to the polls today.
And if you remain unaffected, if you’re safe, warm & dry today, and you know where you’ll be voting & that you’ll be coming home afterwards… then especially be thankful for that.