chai concentrate

21 Nov

*under construction!!*
1 qt concentrate, for 32 servings of chai.

32 cardamom pods
10 cinnamon sticks
4 whole star anise
1 tsp fennel seed
1 tsp whole cloves
1 tsp black peppercorns
8 cups cold water
2 cups agave nectar
3″ piece ginger, sliced thin
3/4 cup loose black tea or 8 family-size tea bags
1 Tbsp vanilla

Crush the spices lightly together. In a medium sauce pan, toast the spices until just beginning to be fragrant. Add the cold water, ginger, tea and agave nectar. Bring to a rolling boil and then turn off the heat. Let steep 2 hours or overnight. Strain and squeeze out spices, and then restrain if desired. Bring to a simmer and simmer gently, uncovered, until liquid is reduced to 1 quart. Add ~2 Tbsp concentrate to 1 cup hot or cold ‘milk’.

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