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Simplified Masala Chai Concentrate Recipe

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Camper Coffee Masala Chai Concentrate — Home Recipe

This simplified version of our house masala chai is designed to be easy to make at home using ingredients available at most grocery stores. It keeps the bold, spice-forward character of our original recipe without requiring multiple varieties of cinnamon, peppercorns, or black tea.

Makes: Approximately ½ gallon of concentrate
Serving Ratio: 1 part chai concentrate to 1 part milk

Ingredients

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Spice Blend

  • 0.25–0.3 lb fresh ginger (4–4.8 oz)

  • 3–4 cinnamon sticks

  • 1½ tsp whole cardamom pods

  • ¾ tsp whole cloves

  • 1 tbsp whole black peppercorns

  • 1 tbsp fennel seeds

  • Water, as needed

 

Black Tea

  • ¼ cup good-quality loose-leaf black tea

Recommended: Assam or another robust black tea.

 

Sweetener & Vanilla

  • ¼ cup light brown sugar

  • 3 tbsp organic cane, turbinado, or raw sugar

  • ½ vanilla bean, split
    OR 1½ tsp pure vanilla extract

 

Directions

1. Blend the Spices

Roughly chop the ginger.

Add the ginger, cinnamon, cardamom, cloves, black peppercorns, and fennel seeds to a blender. Add enough water to allow everything to move freely.

Blend into a coarse, wet spice mash. It does not need to be completely smooth.

 

2. Cook the Spices

Pressure Cooker Method:
Transfer the spice mash to a pressure cooker and add water, making sure not to exceed the manufacturer's maximum fill line. Cook on High Pressure for 22 minutes, then allow the pressure to release naturally.

Stovetop Method:
Transfer the spice mash to a stockpot and add ½ gallon (8 cups) of water.

Bring to a boil, then reduce to a steady simmer. Cook for approximately 2 hours, adding hot water as needed to replace evaporation and maintain approximately the original liquid volume.

 

3. Steep the Tea

After cooking, allow the spice mixture to cool to approximately 180°F.

Add ¼ cup loose-leaf black tea and steep.

Strain the concentrate thoroughly to remove the tea leaves and spices.

 

4. Sweeten & Finish

While the concentrate is still hot, stir in:

  • ¼ cup light brown sugar

  • 3 tbsp organic cane, turbinado, or raw sugar

Stir until completely dissolved.

Add 1½ tsp pure vanilla extract, or steep ½ split vanilla bean in the hot concentrate.

 

To Serve

Mix 1 part chai concentrate with 1 part milk.

Serve hot or over ice.

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