soy-free, gluten-free

I love chai but they are pricey at coffee shops. It’s well worth stocking up on a few spices to make your own, and it’s super easy too. This one is exactly the way I like it, but feel free to add more or less of some spices until it mimics your favorite. If you like a licorice flavor through in one star anise, it will create a big flavor.

*This recipe requires a small 1 – 1.5 quart slow cooker.* (You can double or triple the recipe and use a larger one if you like.)

Do It Yourself Chai Concentrate

• 6 cups (1500ml) water
• 5 slices fresh ginger
• 7 whole cinnamon sticks
• 10 whole cloves
• 10 whole peppercorns
• 8 whole allspice berries
• 1/4 teaspoon cardamom seeds
• 10 teabags (black, green, or roobios)
• 1/2 to 1 cup agave nectar (or other sweetener like maple syrup or sugar, or leave unsweetened if you prefer)

In the morning: If you can’t find cardamom seeds, you can open up cardamom pods and extract them yourself. Put water and spices in the slow cooker. Cook on low for 8 to 10 hours.

After cooking: Add in tea bags to the slow cooker and turn to high. Let seep 5 to 10 minutes depending on how concentrated you want the flavor to be. Remove teabags and add sweetener if desired. Take out the cinnamon sticks. Pour into a pitcher while straining out the spices through a piece of cheesecloth places in a funnel to remove the rest of the whole spice. Store in the fridge for 1 to 2 weeks.

Yields: About 6 cup (1500ml)
Total Prep Time: 5 minutes
Total Cooking Time: 5 to 8 hours

Add about 1/2 to 1 cup of the concentrate to an equal amount non-dairy milk. It’s great hot or iced!