Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

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Chai (tea) Concentrate

Posted by Bee & John on January 18, 2013 at 8:45 AM

I've heard of Chai - who hasn't - but I have never tried it.  Mainly because of the milky component, not being a fan of milk......  So why am I chugging down Chai by the gallon now?

For Xmas day I made a Sangria style punch that I really hoed into!  Surprising because I just don't drink much alcohol, actually don't like it much - but that punch I LOVED.  Now I can't go swigging alchohol all day every day (although some days it would be useful) so I was looking for a similarly flavoured alternative.  Believe it or not, it came down to Chai.  (aparently not Chai TEA, because Chai means tea... so you'd be saying tea tea :-)).  

I did a bit of research and put together a bunch of the ingredients that were common to most of the recipes and that I liked the best (VERY important!  It doesn't have to be EXACTLY this recipe... add a bit of your own touch) and voila.


  • 1 unwaxed orange 
  • 1 – 3-inch section of fresh ginger, cut into pieces
  • Water
  • 4-8 bags black tea (I use 4 because I like it weak)
  • 2 cinnamon sticks ("Real" cinamon, if you only have Cassia then only 1)
  • 1 vanilla bean, split in half (or 1 tablespoon of vanilla extract added at the very end)
  • 100g of your preferred sweetner - raw sugar, Stevia etc  (you can add more or less depending on how sweet you like your chai)
  • 10 whole cloves
  • 8 cardamom pods
  • 1/2 teaspoon freshly ground nutmeg
  • 2 whole star anise
  • 1/2 teaspoon of whole peppercorns (your preferred colour - I used mixed peppers)


Cut the strings and tags off your favourite black teabags and put aside with the other ingredients (the bags, not the strings & tags!)

Peel the zest from the orange CAREFULLY - make sure you get only the "orange" part - the more "white" part, or pith, you have - the more likely it is to become a bit bitter

Add the zest and the ginger to the thermomix bowl and chop on speed 7 for 3-4 seconds.  You want it chunky.  Scrape down the bowl

Juice the orange and put the juice into the bowl.  Add water until the liquid reaches the 1 litre mark on the side of the TM bowl

Add everything else EXCEPT the vanilla paste if you are using that instead of the vanilla bean.

Cook on, reverse,  SPEED SLOW (yes I know I normally say not to use this, but you do need to here), 90oC for 15 minutes.

Add the vanilla paste if you are using, and stir on speed 1 for 20 seconds.

If you have time, take out the tea bags and let everything else seep until the mixture has cooled - strain (I use a nut bag to strain the mixture as it gets EVERYTHING out) and bottle into sterilized bottles or jars.  

Keep in the fridge - should easily last a week easy (although mine never gets that far before the bottles are empty)

If you are anxiously waiting to try it and can't wait until it cools - strain and bottle while hot.  I certianly have and it is fine although not QUITE as much depth of flavour.

HINT: I am going to try it with lime next time, instead of orange

How to use:

1/3-1/2 of your cup with concentrate, the rest with warmed/steamed milk


1/3-1/2 of the glass with concentrate, BIG handfull of icecubes and fill with water  (yum, yum, YUM!!!!)  If I was giving to visitors (we haven't had any while I've been trying this) I would garnish with a bit of citrus and/or frozen berries

Feedback please:

  1. As I only ever have this chilled (not being a fan of milk I may have mentioned :-)) I would really appreciate your comments on how it tastes with the milk
  2. Um... the ingredients I've used are common to most of the concentrate recipes - but as I have never HAD Chai before - would love to know how this compares!

Categories: Easy Specialties, My own Recipes, Drinks