Masala Rose Chai Concentrate

 

Making your own chai concentrate is easier than it sounds and makes your house smell so good! The warming spices simmering on your stove infuse the air with a comforting smell that signals something yummy and comforting is on its way. 

I love the combination of chai with a hint of floral rose behind all the spiciness of a masala chai. I like to serve the concentrate either hot or cold with equal parts concentrate and plant milk (soy and oat are my favorites for this recipe).

Masala Rose Chai Concentrate

Ingredients:

25 whole cardamom pods

10 whole black peppercorns

10 whole allspice

6 whole star anise

1 tsp fennel

1/2 tsp nutmeg

10 cinnamon sticks

4 slices licorice

1 1/2 tsp beetroot powder (optional, but adds a pretty color)

1/4 cup chopped fresh ginger

1/2 cup dried rose buds and petals 

10 cups of water

1 tbsp vanilla

5 black tea bags

6 tbsp sweetener (maple syrup, or sugar)

Directions:

Put the cardamom, peppercorns, allspice, star anise, and fennel in a mortal and use the pestle to roughly crush the spices.

Place the crushed spices in a large stockpot over medium-low heat and allow the heat to make the spices nice and fragrant. This just takes a couple of minutes, no more than 5. Once the spices have bloomed, add the nutmeg, cinnamon, licorice, beetroot powder, ginger, dried rose, and 10 cups of water.

Bring to a low boil and then reduce the heat and let it simmer for 10 minutes. After 10 minutes, add the vanilla, tea bags, and the sweetener and let it steep for 5 minutes more (over low heat).

Take the tea off the heat and let cool enough to strain. Pour through a mesh strainer to remove the spices and tea bags. Store in the refrigerator.

To serve, combine equal parts Masala Rose Chai and your favorite plant milk. Serve hot or cold.