How to make a chai tincture
Chai tincture is a way to not needing to brew chai with all the ingredients every time. Instead one just needs to brew the black tea portion of the original recipe and add a couple teaspoons of the tincture.
- measuring cup
- mason jar
- mortar and pestle
- 50g crushed cardamom, equivalent to 100g of volume flour
- 80g whole star anise, equivalent to 200g of volume flour
- 80g whole cloves, equivalent to 100g of volume flour
- 100g crushed pepper corn, equivalent to 100g of volume flour
- 2-3 crushed cinnamon Ceylon sticks
- 500ml vegetable glycerin
- 350ml water
Remark: the ratio glycerin:water should be lowest of 3:2
- Crush and/or place the ingredients into the jar
- Mix water with glycerin and then pour over the herbs. Top off the liquid, so that all herbs are covered to prevent spoilage.
- Close the jar and store in a cool dark area for at least 6 weeks.
- Make sure to shake the mixture at least once daily.
- After 6 weeks, open up the mixture and sieve it. Then store the mixture in a dark glass container and can last at least a year.
Hint: Make sure to label the tincture. Either use best by or filled date.
One can use at least 40% alcohol instead of glycerin and a minimum ratio of 1:1. The storing period will be shortened to 3 weeks.
What to do with the leftovers
- Traditionally one used the herbs for a second batch or even third batch.
- Create a cold brew or tea. Best to prep a day prior with a black tea cold brew and then use it for the herb mixture brew. Either option here will create an intense sweet chai tea.
How to use
- Get some black tea either as cold brew or hot tea.
- If hot, let it cool down somewhat and add about a teaspoon per cup.
If one plans to drink 2-3 cups per day about 500ml of the tincture will last a month. Thus to plan ahead, it best to start the next batch as soon as the previous batch was harvested.