We just whipped up a batch of chai concentrate intended for holiday gifts. Only problem: the mix is so delectable that we want to devour it ourselves! Fortunately, it is very easy to make.We have posted a homemade chai concentrate before but this recipe from the Oregonian is a bit different. Made with sweetened condensed milk, sugar, and ground cardamom, cinnamon, cloves, and nutmeg, this is a gift that requires no time on the stove – just mix it up, put it in a nice jar, and include a tag with instructions. To use it, stir a couple of teaspoons into a cup of hot black tea. The concentrate melts into the tea, making it rich, creamy, and sweet.
Speaking of sweet, the original recipe calls for granulated sugar, which could be omitted if you feel the condensed milk is sugary enough. You could also experiment with the spices, perhaps including flavors like ground ginger, black pepper, and fennel. The concentrate should be stored in the refrigerator, where it will last for up to six months ... but we can't imagine it sitting around for that long!
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
Read more from Emily »