Chai Concentrate
Every season brings its own rhythms in the kitchen, and when the air starts to cool, I always find myself craving something cozy and spiced. A pot of chai simmering on the stove has become one of my favorite rituals — filling our home with peace and purpose while I move through chores or school lessons with my girls. I truly believe God filled this world with everything we need for nourishment and healing — herbs, spices, roots, and real food designed with His wisdom. Each ingredient in that pot carries a gift from our creator: cinnamon for warmth and circulation, ginger for digestion, cardamom to ease congestion....
Over time, we’ve traded much of that goodness for pre-packaged convenience, and even something as lovely as chai has become a sugary imitation of what it was meant to be. But when we return to real ingredients and traditional preparation, we experience food as it was created to be: deeply nourishing, healing, and satisfying. Canning a batch of this truly delightful syrup for the shelf keeps that comfort close at hand, ready for the moments when we all need to slow down, give thanks, and pour a little peace and warmth into a mug.
This also makes a beautiful gift — a jar tied with ribbon, shared with a friend, tucked into a Christmas basket, or offered to a Thanksgiving host. There’s something so timeless and precious in sharing handmade gifts and I personally am always in favor of consumable gifts!
Ingredients
1 gallon of water
10-20 whole cloves
20 ish whole peppercorns
⅓ cup whole cardamom pods
⅔ cup fresh chopped ginger OR ⅓ c “tea cut” dried ginger
optional herbs to experiment with according to your tastes - ¼ cup astragalus root pieces, 2 Tbsp Chinese licorice root pieces, 4 Tbsp dried orange peels or a few slices.
1 teaspoon salt
2 cups sweetener - sugar, honey, or maple syrup (feel free to adjust more or less to your tastes)
½ cup loose leaf black tea OR rooibos to make it caffeine-free
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In a large pot with a lid, bring the water to a boil. Add all of your fresh and dried herbs and the salt. Turn it down to a simmer, put on the lid and let it continue to simmer for about an hour.
Turn off the heat and add your sweetener of choice. Stir until it is dissolved.
Add your loose-leaf tea and let sit, covered, for 5-10 minutes.
Strain into clean glass jars.
Keep in the fridge for up to a week OR either can or freeze for long term storage.
Canning
To can your chai concentrate, simply fill clean quart or pint sized canning jars with your chai, leaving ¼ - ½ inch head space. Wipe down the rims, apply clean lids and rings, and process in a water bath for 15 minutes.
To use:
Depending on your personal tastes, use about 1 part Chai Syrup to 3 or 4 parts milk of your choice. Heat them both till they reach your desired temperature, froth it if you like, and enjoy! OR toss some syrup and milk in a cup with some ice, stir, and voila! Iced Chai in seconds!
I sometimes like to increase the protein and fat to make this a slightly more substantial snack on busy mornings, so I will add an egg yolk or two to my milk and syrup mixture and use my immersion blender to give it a quick blitz... It is a wonderfully nourishing treat to be sure!
Ingredient Energetics & Qualities
Traditional Use / Benefit (Ayurvedic + TCM)
Cinnamon
Warming, sweet, pungent, stimulating circulation
Ayurvedic: improves digestion, balances Vata/Kapha. TCM: warms the channels, moves Qi, supports Yang energy.
Clove
Very warming, pungent, aromatic, mildly anesthetic
Ayurvedic: boosts digestion, relieves gas. TCM: warms middle, dispels cold, alleviates nausea.
Black Peppercorns
Warming, stimulating, drying
Ayurvedic: improves bioavailability of other herbs (especially curcumin), clears mucus. TCM: disperses cold, strengthens spleen and stomach.
Cardamom Pods
Sweet, pungent, slightly cooling
Ayurvedic: lightens heavy foods, supports lungs, clears congestion. TCM: moves Qi, transforms dampness, helps with bloating.
Fresh Ginger
Warming, pungent, invigorating
Ayurvedic: foundational digestive tonic. TCM: warms middle, dispels cold, alleviates nausea.
Salt
Balancing, grounding
Ayurvedic: enhances mineral absorption, supports grounding.
Black Tea / Rooibos
Astringent, antioxidant
Black tea stimulates and tones; rooibos offers a caffeine-free, calming base with mild anti-inflammatory effects.
Astragalus Root
Sweet, slightly warming
TCM: strengthens Qi, boosts immune system, builds resilience against stress and fatigue.
Orange Peel
Slightly warming, aromatic, bitter
Ayurvedic: uplifts mood, aids digestion, reduces sluggishness. TCM: regulates Qi, resolves phlegm and dampness, harmonizes. Brightens flavor and balances heaviness.
Chinese Licorice Root
Sweet, harmonizing, moistening
Ayurvedic: rejuvenating, balances all doshas. TCM: harmonizes formulas, supports adrenal health, soothes the throat, and enhances the action of other herbs. Adds gentle sweetness and balance.
DISCLAIMER: I am not a doctor or clinical herbalist; this is not intended to be medical advice. I am just a stranger on the internet sharing information, do your own additional research and talk to your trusted medical professionals. 