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Camper Coffee Masala Chai Concentrate

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Our house masala chai concentrate is made from scratch with fresh ginger, four different cinnamons, whole spices, a three-tea black tea blend, raw sugars, and vanilla.

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

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Ingredients

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Spice Blend

  • 0.35–0.4 lb fresh ginger

  • 1–2 six-inch Korintje cinnamon sticks (Indonesia)

  • 2–3 four-inch Thai cinnamon sticks

  • 1–2 four-inch Indian cinnamon sticks

  • 1 six-inch Ceylon cinnamon stick (Sri Lanka)

  • ½ fl oz whole cardamom pods

  • ¼ fl oz whole cloves

  • ½ fl oz Tellicherry peppercorns

  • ½ fl oz Ceylon peppercorns

  • 1-inch piece fresh fennel bulb + about 1 inch fennel stalk
    OR 1 fl oz fennel seeds

  • Water, as needed

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Black Tea Blend

  • 2 tbsp + 2 tsp Ceylon black tea

  • 2 tbsp + 2 tsp Assam black tea

  • 2 tbsp + 2 tsp Darjeeling black tea

 

Sweetener & Vanilla

  • ½ cup light brown sugar

  • ⅜ cup organic cane, turbinado, or raw sugar

  • ½–1 vanilla bean, split
    OR 1 tbsp pure vanilla extract

 

Directions

1. Make the Spice Mash

Roughly chop the ginger and fresh fennel, if using.

Place the ginger, cinnamon, cardamom, cloves, peppercorns, and fennel in a blender. Add enough water to allow everything to move freely, then blend into a coarse, wet spice mash.

2. Cook the Spices

Pressure Cooker: 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, followed by a natural pressure release.

Stovetop: Transfer the spice mash to a large stockpot and add 1 gallon of water. Bring to a boil, then reduce to a steady simmer and cook for approximately 2 hours. Add hot water as needed throughout cooking to replace evaporation and maintain approximately the original liquid volume.

3. Steep the Tea

Allow the cooked spice mixture to cool to approximately 180°F.

Add the Ceylon, Assam, and Darjeeling black teas and allow them to steep. Strain thoroughly to remove the tea leaves and spices.

4. Sweeten & Finish

While the concentrate is still hot, stir in the light brown sugar and organic cane, turbinado, or raw sugar until completely dissolved.

Finish with 1 tablespoon pure vanilla extract, or steep ½–1 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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