Sort ingredients
chewbacca13
QR Code
Listen
Pdf
Put a large pan containing the 1.2 litres of water on to boil.
Meanwhile, lightly crush the cinnamon, cardamon, cloves, star anise, and peppercorns in a pestle and mortar (or use a plastic sandwich bag and rolling pin).
Use a small frying pan over a low heat to gently dry fry the crushed whole spices for about 3 minutes – stir and keep an eye on the spices so that they do not burn. Remove and set aside.
Once the water in the pan is boiling add the toasted spices and the fresh chopped ginger. Turn the heat down to low and allow to simmer for 30 minutes.
Then add the tea bags and sugar. Simmer for a further 3 to 5 minutes.
Immediately strain the mixture into a large bowl through a fine sieve. Empty the sieve of its contents (spices, ginger, and tea bags), then sieve the liquid again back into the pot. Ensure all sediment is removed.
If using the optional ingredients, stir through the honey and vanilla essence.
Allow the chai concentrate to cool completely before pouring it into clean, sterilised bottles. Store in the refrigerator for up to 1 week.