Make-Ahead Chai Concentrate (Batch Recipe)

Making iced chai one cup at a time is fine. Making it five days in a row is not. Brew a batch of concentrate on Sunday and every glass after that takes 30 seconds — pour over cold milk and ice, stir, done.

Makes: 8 cups of finished chai (1 cup = 8 oz)

Ingredients:

• 4 cups (32 oz) filtered water
• 9 tsp Chai Spice tea mix — 17 tsp if you’re using Taprri
• 16 tsp sugar (optional)

Instructions:

1. Bring 4 cups of filtered water to a boil.
2. Add 9 tsp of your Chai Spice tea mix (17 tsp for Taprri).
3. Simmer for 5 minutes.
4. Add 16 tsp of sugar (optional) and stir.
5. Strain into a jar or glass bottle using a fine mesh tea strainer.
6. Let it cool to room temperature — no longer than 2 hours — then seal and refrigerate.

To serve:

Mix concentrate and milk of your choice in a 1:1 ratio. Over ice for iced chai, gently warmed for hot. Oat milk is great.

Sweetening rule of thumb: 2 tsp of sugar per 8 oz of finished chai. That’s where the 16 tsp comes from — scale it up or down to taste.

Storage & Food Safety

• Keep the concentrate in an airtight container and refrigerate at or below 4°C (40°F).
• Use within 3 days. Health Canada advises eating refrigerated leftovers within 2 to 3 days, and Iowa State University Extension’s guidance on brewed tea is to “consume refrigerated tea within three days.”
• Cool it down and get it into the fridge quickly. Never leave sweetened brewed tea at room temperature for more than 2 hours.
• Store the concentrate on its own. Don’t pre-mix it with milk for storage — add the milk fresh, glass by glass.
• If it smells sour, looks cloudy or hazy, or tastes off, pour it out. When in doubt, throw it out.

Pro Tips

1. Turn your bag upside down a few times before brewing. The powdered spices can settle during transit.
2. Bring the water to a complete boil before adding your Chai Spice Tea.
3. Looking for that extra kick? Add freshly grated ginger and/or a pinch of black pepper while the tea simmers.
4. Sweeten the whole batch while it’s hot — sugar won’t dissolve properly once the concentrate is cold.
5. A wide-mouth mason jar makes straining and pouring far easier than a narrow bottle.

Prefer to make it one glass at a time? Here’s our single-serve iced chai recipe.