chai concentrate : an experiment

18 Nov

This is what I am going to try:
Makes 1 qt/32 servings of concentrate, 2 Tbsp concentrate: 1 mug ‘milk’ (steamed or iced)

32 whole cloves
16 cardamom pods, lightly crushed
8 cinnamon sticks, lightly crushed
1/2 Tbsp anise
1/2 Tbsp fennel
1 tsp cracked peppercorns
1 tsp nutmeg
1 qt (4 cups) H2O
2 inches fresh ginger, thinly sliced
8 ‘family size’ black tea bags or equivalent loose leaf tea
1 Tbsp vanilla extract
2 cups Agave nectar

Measure your water. In a large stock pot, toast the spices until just beginning to be fragrant. Add the water, ginger and tea bags. Bring to a boil, reduce to simmer and simmer gently, uncovered, until reduced by 1/2, so that two cups liquid remain. Add vanilla extract and let sit 5 minutes. Strain the liquid and stir in the agave nectar. Use 2 Tbsp concentrate per mug of milk.

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