I recently went on a trip to Spokane Washington and stumbled upon this awesome cafe Indaba Coffee and fell in love with the Maple Orange chai I had there. After chatting with the barista, he told me the chai concentrate was made by a local girl and she sold it in a few local grocery stores and online. I went to the cafe EVERY DAY I was there and got the orange maple chai. It was heavenly. Before leaving, I stopped by the local grocery store and snagged a couple bottles of the chai concentrate.
If you want to snag some of your own, check out the Mandala Chai website. The original at the cafe is amazing because they serve it with home made almond milk. I seriously just wanted to bathe my mouth in it. It was perfection. I decided I wanted to try my hand at making my own because I need this in my life by the gallon.
Other recipes I saw online talked about how their recipe was passed down 75 generations and stored in a golden chest they only opened on the 3rd full moon of the year. Mine is a recipe culminated from all the ones I saw that seemed right and I made it several times and adjusted accordingly. My ancestors were most likely busy perfecting their shepherd’s pie recipe.
This Masala Chai Concentrate has a bit of a kick. If you don’t like spice, perhaps tone the black pepper down a bit or use less concentrate in your latte.
Now this recipe has a whole lot of spices. I suggest looking up a local Indian grocery store. They will have much better prices on bulk spices. Or you can always order online.
For the Masala Chai Concentrate:
12 Cups of water (+1 see note below)
¼ Cup Whole Green Cardamom
1 ½ Tsp Vanilla
6 Tbsp Ground Black Pepper
6 Whole Star Anise
4 Tbsp Ground Cinnamon
3 Sticks of Cinnamon (3”)
3 Tbsp Ground Ginger
1tsp Treacle (or Molasses)
6 Tbsp Loose Leaf Black Tea
200G of fresh ginger-sliced
2 drops of Young Living Cardamom Vitality essential oil
Young Living Orange Vitality essential oil
- Put 12 Cups of water in a large pot.
- Add in all the spices & ginger (except the essential oils) then put on medium heat to bring to a simmer.
- Once the water comes to a boil, I like to use my stick blender and blend it up a bit. I feel like it helps crush up all the spices and get out ALL THE FLAVOR. This step is totally optional.
- Bring to boil again and let boil for 5 minutes
- Add in your Black Tea, turn off the heat, and cover with lid.
- Let sit overnight or until cool.
- Use a cheese cloth or Muslin and strain out all the tea and spices. Squeeze all that liquid out the best you can.
- Pour into half gallon mason jars and add 1 drop of Cardamom Vitality Essential oil per jar. You won’t get 2 full jars
I’ve kept this concentrate in the fridge for 2 weeks and it was still fresh.
To Make Your Masala Chai
- 1 to 2 drops Young Living Orange Vitality Essential oil. You can also shave a strip off of an organic orange peel.
- Maple Syrup to taste
- (These below are in ratios because sometimes I need a huge mason jar and sometimes I want a little 12oz)
- ⅔ – ¾ Almond Milk
- ¼-⅓ Masala chai Concentrate
P.S. You can keep the strained spices and throw them into your compost or work them into your garden soil. After you try it out, leave me a comment and let me know what you think!