Recipe: Chai Tea Concentrate

Sherrie Graham

Sherrie Graham › Sherrie Graham and her husband Adam live with their two boys in Yarmouth, Nova Scotia, Canada, ...


Chai tea, or masala chai, is a delicious beverage originating from Southeast Asia made with black tea, milk and a variety of aromatic spices. The mixture is traditionally brewed together (whole spices, loose tea leaves and all) and then strained.

This fragrant concoction is a wonderful way to start the day, but it can be a little time-consuming for that work day morning rush. Thankfully, Sherrie Graham has a recipe for a chai tea concentrate that allows her to enjoy a flavorful cup in no time flat.

This is something I’ve been making for several months now, and I can’t even tell you how much I enjoy it. It is so simple, so delicious, and so quick – and it improves my day by about 21%. The original recipe is here; I’ve significantly altered the amounts and omitted the sugar, so you might prefer to start with the original, which is a bit sweeter and a bit less spiced. I prefer it super-spiced and find that the sweetness from the milk is enough. Perhaps my favourite thing about it is the speed at which I can get my tea out the door and in the car with me in the morning. Just brew my jar of tea (more on that below), stir in a blob, and off I go.


1 can sweetened condensed milk
2 tsp ground cinnamon
1 tsp ground nutmeg
1-2 tsp ground cardamom
A sprinkle of ground cloves, if you like


Stir together well (unlike I did in the picture – you can tell I was hurrying to  get a picture taken) and store in the refrigerator for up to 6 months. Add 1-2 tbsp to a mug of black tea, and enjoy!

This is such a fun idea and a great way to enjoy chai tea made to your liking for sweetness and spice. If canned sweetened condensed milk is on your “no-go” list, check out Jori Jayne Emde’s recipe to make your own!

What are some of your favorite shortcut recipes? 

This recipe originally appeared on twenty-two pleasant. It is re-posted here with permission of the author.

Photo Credit: Sherrie Graham

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