Spend a few minutes mixing this make-ahead concentrate and you'll have instant chai flavor for up to a dozen cups of tea.


YIELD
Approximately 10 to 12 servings

INGREDIENTS

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NOTES

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.



DIRECTIONS

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.



SERVING SUGGESTIONS

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!

THANKS TO
Richard Dolbow, Savory Spiceā€”Santa Fe, NM customer

NUTRITION
Gluten-Free
Vegetarian



ITEMS IN THIS RECIPE

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