Quick Chai Concentrate Recipe
Approximately 10 to 12 servings
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. Mt. Baker Chai Seasoning
- 1/2 tsp. Ground Inner Cardamom Seeds
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Adapted from Diana Rosen's book "Chai, The Spice Tea of India". Her recipe for "Sally Champe's Masala Chai" uses unsweetened condensed milk (aka, evaporated milk) and individual spices. Feel free to vary the quantities of spices, or use individual spices (e.g. cardamom, allspice, cinnamon, cloves, black pepper, etc.) to total 1 to 1 1/2 tsp. total.
Pour sweetened condensed milk into a clean glass jar. Add the spices and stir until mixed thoroughly. Refrigerate. The longer it is refrigerated, the better it gets.
Make a cup of very strong hot black tea (e.g. English Breakfast, Assam, NIlgiri). Add 2 to 3 Tbsp. of the chai concentrate to the tea. Stir and enjoy!
Richard Dolbow, Savory Spice—Santa Fe, NM customer