Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Chai Tea Concentrate




Source of Recipe


Unknown


Recipe Introduction


This will keep 2 weeks in the fridge.


List of Ingredients




4 tsp ground ginger
4 tsp cinnamon
4 tsp ground fennel seed
2 tsp ground black pepper
2 tsp cardamom
2 tsp ground coriander seed
1 tsp ground clove
1/4 C loose leaf Earl Grey tea
3/4 C blue agave syrup
2 T molasses
4 tsp vanilla extract
1 T lemon juice

Recipe



Heat spices in a heavy bottomed, medium saucepan, over medium low heat, stirring constantly until fragrant and smoke starts to rise, a couple of minutes. Add 1 quart water and the tea. Bring to a simmer.
Remove from heat, cover and let steep about 10 minutes. Strain out tea and spices. Stir in the agave, molasses, vanilla and lemon juice.
To serve; combine 1/4 cup of the concentrate with either 3/4 cup of hot or cold water,or cold milk.