“Venti 1/2 sweet Chai tea latte with Lactaid.”
That’s my favorite drink from Starbucks during the winter season. These days that drink costs me around $5.00 which is crazy. I love Starbucks but I’m finding the increased prices a bit much.
So what to do?
Well in the fall I made homemade pumpkin spice syrup so that I could make my own pumpkin spice tea lattes. Now I can make my own 1/2 sweet chai lattes in the comfort of my own home, and so can you! 🙂
This concentrate has very little brown sugar in it but feel free to increase the amount if you have a real sweet tooth.
5 cups water
10 bags of black tea (earl grey, orange pekoe, or english breakfast)
2 cinnamon sticks
1 vanilla bean, sliced in half
1/2 cup brown sugar
12 whole cloves
9 cardamon pods
1/2 tsp freshly ground nutmeg
3 star anise pods
1/2 tsp black peppercorns
8 corriander seeds
1/2 tsp ground allspice
1 Tbsp orange zest
1 inch piece of fresh ginger, sliced
1 Tbsp honey
Instructions: In a large pot, bring water to a boil.
Add tea bags, spices, zest and ginger.
Reduce heat, cover and simmer for 25 minutes.
Remove from heat, stir in honey and let it stand for 10-15 minutes.
Discard the spices.
Then pour concentrate into glass jars and keep in refrigerator for 2 weeks.
Use 1/4 cup of concentrate per large mug. I use a combination of milk, water and concentrate for my chai latte.