Oregon Chai – Hot Or Iced Recipe

Toast spices

In a dry skillet over medium heat, toast the cinnamon sticks, cardamom pods, cloves, peppercorns, and star anise for 1–2 minutes until fragrant, shaking the pan frequently to avoid burning. Remove from heat and lightly crush the spices with the back of a spoon or mortar and pestle.

Simmer water with spices and ginger

In a medium saucepan combine 6 cups water, the smashed ginger, the toasted & crushed spices, and a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to low and simmer, uncovered, for 10 minutes to infuse.

Steep tea

Add the tea leaves (or tea bags) to the simmering spiced water. Turn off heat and allow to steep for 5 minutes for strong flavor (up to 7 minutes for very robust). If using loose leaves, strain immediately after steeping.

Add milk and sugars

Return the pot to medium-low heat. Stir in whole milk, brown sugar, granulated sugar, and vanilla extract. Heat gently—do not boil—to incorporate sugars and bring chai just to a steaming point (around 180°F / 82°C). Taste and adjust sweetness.

Strain and store

Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container to remove tea leaves, ginger, and spices. Allow to cool slightly, then refrigerate. The concentrate will keep in the refrigerator for 4–5 days. Yields roughly 10 cups of finished concentrate (depending on evaporation) which can be diluted for serving.

Measure 3/4 cup chai concentrate into a small saucepan or microwave-safe vessel. Add 1/4 cup milk (or desired ratio). Heat on the stove over medium-low until steaming (do not boil) or microwave 45–60 seconds until hot.

Optional: Froth 1/4 cup milk and spoon over the top or top with whipped cream. Taste and add optional sweetener if needed (about 1 tsp). Serve immediately.

Fill a tall glass with ice (about 1 cup). Pour 3/4 cup chilled chai concentrate over the ice, then add 1/4 cup cold milk or milk alternative. Stir to combine.

Optional: Add simple syrup or honey to taste (start with 1 tsp). Garnish with a cinnamon stick or a light dusting of ground cinnamon and serve with a straw.

Concentration ratio: This recipe produces a ready-to-serve-ish concentrate; adjust the serving ratio between concentrate and milk to taste. For a stronger chai latte, use a 1:1 ratio (equal parts concentrate and milk). For lighter, use 2:1 concentrate to milk or dilute further for iced drinks.

Dairy-free: Substitute oat or almond milk in both the concentrate and when serving. Heat plant milks gently as they scald faster.

Make ahead: The concentrate stores well refrigerated for 4–5 days or frozen for up to 3 months in a sealed container.