Spiced chai latte concentrate is a rich, flavorful blend of black tea, warming spices like cinnamon, cardamom, and cloves, and a touch of sweetness. It’s like having a cozy chai tea shop right in your kitchen, ready to pour whenever you want a comforting drink with a little kick. The spices create that familiar chai flavor that’s both spicy and sweet, while the concentrate form means you can make a latte quickly by just adding your favorite milk.
I love keeping a jar of this concentrate in the fridge because it makes busy mornings way easier. Whenever I’m craving a chai latte, I just heat some milk, mix in the concentrate, and I have a delicious drink in minutes. It’s also great because I can control how strong or sweet I want it—it’s pretty flexible in that way. Plus, it saves me money and trips to the coffee shop, which is always a bonus!
One of my favorite ways to enjoy this chai latte concentrate is by making iced chai lattes on hot days. I pour it over ice, add cold milk, and sometimes a little drizzle of honey for extra sweetness. It feels like a little treat and always cheers me up. If you love chai spices but want to skip the hassle of brewing everything from scratch every time, this concentrate is a real winner.
Key Ingredients & Substitutions
Black Tea: The base of your chai concentrate, black tea gives a strong, full-bodied flavor. You can use loose tea or bags. If you want a caffeine-free option, try rooibos instead.
Spices: Cinnamon sticks, cardamom pods, cloves, star anise, black peppercorns, ginger, and nutmeg create the chai’s warm, spicy flavor. Fresh ginger adds brightness, but if unavailable, ground ginger works too.
Sweetener: Brown sugar or honey balances the spices with sweetness. Maple syrup or agave are good alternatives if you need a vegan option.
Vanilla Extract: This little touch deepens the flavor and makes the chai taste richer. Don’t skip it—it really brings everything together.
How Do I Make the Perfect Spiced Chai Concentrate?
Getting a rich, balanced flavor means gently simmering the spices to extract their oils before adding the tea. Here’s how:
- Bring water and spices to a boil, then lower to a gentle simmer. This slows cooking, helping spices release their flavors without bitterness.
- Simmer for about 15 minutes to get a deep, spiced aroma.
- Add the tea and steep 5–7 minutes for strong tea flavor. Don’t steep too long or it turns bitter.
- Strain thoroughly to remove spices for a smooth concentrate.
- Sweeten while warm so sugar or honey dissolves completely.
Store your concentrate in the fridge for up to a week. Mix equal parts concentrate and milk, warm or cold, for your latte. Frothing milk makes it feel extra special!
Equipment You’ll Need
- Medium saucepan – I like it because it heats the water and spices evenly and is just right size for simmering.
- Fine mesh strainer – helps remove the spices and tea leaves smoothly for a clear concentrate.
- Measuring cups and spoons – keeps everything precise, especially for sugar and liquids.
- Jar or bottle with lid – perfect for storing your cooled concentrate in the fridge.
Flavor Variations & Add-Ins
- Use honey or maple syrup instead of brown sugar for a different sweetness profile or vegan option.
- Add a dash of vanilla extract to deepen the flavor or stir in a splash of almond or coconut milk for a nutty twist.
- Spice it up with a pinch of cayenne pepper if you like some heat or add a bit of citrus zest for brightness.
- For a decaf version, swap out black tea with decaf black or rooibos tea, keeping the flavor rich but caffeine-free.
Spiced Chai Latte Concentrate
Ingredients You’ll Need:
- 4 cups water
- 8 black tea bags (or 4 tablespoons loose black tea)
- 2 cinnamon sticks
- 6 green cardamom pods, slightly crushed
- 6 whole cloves
- 2 star anise pods
- 1 tablespoon black peppercorns
- 1 (2-inch) piece fresh ginger, sliced
- ½ teaspoon ground nutmeg
- ¼ cup packed brown sugar or honey (adjust to taste)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. There’s no extra waiting time, but you can chill the concentrate before storing if you prefer it cold. It’s quick to make and perfect for having flavorful chai ready anytime during the week.
Step-by-Step Instructions:
1. Simmer the Spices:
In a medium saucepan, add the water, cinnamon sticks, crushed cardamom pods, cloves, star anise, black peppercorns, sliced ginger, and ground nutmeg. Bring everything to a boil. Then lower the heat and let it simmer gently for about 15 minutes so the spices release their lovely flavors.
2. Brew the Tea:
Remove the pan from heat and add the black tea bags or loose tea in an infuser. Let it steep for 5 to 7 minutes until the tea is nice and strong.
3. Strain and Sweeten:
Take out the tea bags and strain the mixture through a fine mesh strainer to catch all the spices and ginger. While the tea is still warm, stir in the brown sugar or honey until fully dissolved.
4. Add Vanilla and Store:
Stir in the vanilla extract. Let the chai concentrate cool to room temperature, then pour it into a clean jar or bottle. Store in the refrigerator for up to one week.
5. Make Your Chai Latte:
To enjoy, warm equal parts chai concentrate and your favorite milk (dairy or plant-based). Froth the milk if you like, pour it into your cup, and sprinkle a little ground cinnamon or nutmeg on top for a cozy touch. Sip and enjoy!
Can I Use Decaf Tea or Different Tea Types?
Absolutely! You can use decaf black tea or even rooibos for a caffeine-free version. Just keep the same steeping time to get the best flavor.
How Should I Store the Chai Latte Concentrate?
Store it in an airtight jar or bottle in the refrigerator. It stays fresh for up to one week. Give it a good shake before each use since some spices may settle at the bottom.
Can I Adjust the Sweetness or Spice Level?
Yes, you can add more or less sweetener depending on your taste. If you prefer a spicier chai, increase the number of spices or simmer them a bit longer for a bolder flavor.
Is It Okay to Freeze the Concentrate?
You can freeze it in an airtight container for up to 3 months. Thaw in the fridge overnight and stir well before using. Freezing might slightly mellow the flavors, so you may want to add a pinch of fresh spices when reheating.