Honey Masala Chai Concentrate

We recommend keeping a jar of this honey spiced concentrate in your refrigerator at all times. It feeds the soul. 

Honey Masala Chai Concentrate
(honey, spices + black tea)
makes 6 servings (iced or hot)

What you need:
½ cup Savannah Bee Company honey
1-inch piece fresh ginger, peeled and grated
1 vanilla bean, split and seeds scraped (can substitute 2 teaspoons vanilla paste)
1 tablespoon ground cinnamon
2 whole star anise
14 cardamom pods, cracked open
½ teaspoon whole cloves
¼ teaspoon ground allspice
½ teaspoon ground fresh nutmeg
8 whole black peppercorns
4 black tea bags

What to do:

1. Wash Up!

2. Cook Spice Mixture: In a medium saucepan over medium-high heat, stir together 4 ½ cups water, honey, ginger, vanilla, cinnamon, star anise, cardamom, cloves, allspice, nutmeg and peppercorns. Bring to a boil. Reduce heat and continue to simmer for 20 minutes.

3. Steep and Strain Mixture: Turn off heat, cover and allow to steep for 2 hours. Strain through a cheesecloth-lined fine mesh strainer. Twist and squeeze cheesecloth to extract all the liquid.

4. Finish Concentrate: Pour strained mixture into a jar with the tea bags. Cover and refrigerate for 3 days (or longer for a stronger tea). Remove tea bags.

To Serve: Combine the chai concentrate with milk (2:1 ratio Milk to Chai) and pour over ice for a cold latte or warm milk and chia concentrate in a saucepan for a hot latte.

Pro Tip: Honey Chai Concentrate will last up to a month refrigerated. Recipe doubles and triples well.

Still Thirsty? Check out these other delicious drink recipes. 
•Honey Mango Lassi
•Honey Badger
•Honey Paloma

#savethebees