I am a huge lover of masala chai. Unfortunately, in London, finding a good cup can be tough. The chai tea bags you get at the supermarket are too weak; Starbucks’ chai latte is too sweet. What’s a chai-loving girl to do? Why, make her own chai concentrate, of course!
On Friday I found this wonderful recipe over at the delightful Jolly Hockey Sticks! and I cannot get enough of it. I am on chai overload after a weekend full of this delicious drink.
The idea is so simple: just mix together condensed milk and spices (cardamon is always the main note in chai, but you can experiment with others) and store the syrup in the refrigerator. When the urge hits, all that’s left to do is add some to a cup of black tea and you’ll be in sweet and spicy heaven in no time.
Chai Concentrate Syrup
Adapted from a recipe at Oregon Live
Makes about 1 1/2 cups (enough for about 24 cups of tea)
1 can (400ml /14oz) sweetened condensed milk
1 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
pinch of freshly ground black pepper
In a plastic container mix together the sweetened condensed milk and the spices until everything is well combined. Cover and store in the fridge.
To use, brew a cup of black tea as usual (I always drink English Breakfast) and add syrup to taste: two teaspoons for a slightly sweet and spicy cup, or a tablespoon or more for sweeter, milkier tea. If your spices are coarsely ground you can add the syrup directly to a teapot and pour the tea through a small strainer.