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Masala Rooibos Chai Latte & Concentrate

5 from 1 reader review
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 Quart
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Ingredients

For The Concentrate

  • 12 allspice berries
  • 10 black peppercorns
  • 8 whole cloves
  • 6 green cardamom pods
  • 4 cinnamon sticks
  • 4 cups water
  • 3 tablespoons rooibos tea
  • 1- inch piece of ginger, sliced
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 3 tablespoons maple syrup, or to taste

For 1 Latte

  • 8 oz of the masala rooibos chai concentrate
  • 8 oz plant-based milk of your choice

Instructions

  • Using the back of a chef’s knife, lightly “crack” the allspice, peppercorns, cloves, and cardamom pods. In a small skillet over medium heat, toast the cracked spices and cinnamon sticks until very fragrant, about 1 minute.
  • In a medium saucepan, bring the water up to a boil. Add the toasted spices to the pot along with the rooibos tea and ginger. Lower the heat and let the tea simmer for 18-20 minutes. Remove the rooibos masala chai from the heat and run it through a fine strainer into a bowl. At this point, stir in the vanilla, sea salt, and maple syrup. Let the masala rooibos chai concentrate cool completely before storing in a sealed jar in the fridge for up to a week.
  • To make a latte: combine 8oz of the masala rooibos chai concentrate with the plant-based milk and heat using your preferred method--stovetop or microwave. If you have a milk frother, bring the masala rooibos chai concentrate to a boil in a small sauce pan and pour the heated and frothed milk on top.

Recipe Notes

  • This is just how I like my spices in masala chai. Feel free to play around and make it your own.
  • I use an electric milk frother to heat my plant-based milk that goes with this, but you can just as easily heat it on the stove in a saucepan.
Masala rooibos chai latte and concentrate is a perfect winter warmer. Strong spices with a touch of sweetness, and zero caffeine.