Instructions:
Preheat your oven to 350°F (175°C).
Spread the whole cloves, crushed cardamom pods, cinnamon sticks, black peppercorns, fennel seeds, and coriander seeds on a baking sheet.
Place the baking sheet in the preheated oven and toast the spices for 6-8 minutes, or until fragrant. Keep a close eye on them to prevent burning.
In a large saucepan, combine the water, sliced ginger, toasted spices, star anise pods, and split vanilla bean pod (if using).
Place the saucepan over medium heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 20-30 minutes, or until the flavors are well infused into the water and the liquid has reduced slightly.
Remove the saucepan from the heat and stir in the ground nutmeg, allspice, and ground turmeric (if using). Let the mixture cool slightly.
Once the mixture has cooled slightly, return it to low heat and add the loose leaf black tea. Let the tea steep for 5-7 minutes, or until it reaches your desired strength.
Remove the saucepan from the heat and strain the chai masala concentrate through a fine-mesh sieve or cheesecloth into a clean container to remove the spices and ginger pieces. Press down on the solids to extract as much flavor as possible.
Taste the concentrate and adjust the sweetness if necessary by adding your preferred sweetener, such as sugar, honey, or maple syrup, to taste. Stir until the sweetener is completely dissolved.
Once cooled, transfer the chai masala concentrate to a clean glass jar or bottle with a tight-fitting lid. Store it in the refrigerator for up to 1-2 weeks.
Enjoy your homemade Chai Masala Concentrate by mixing it with an equal amount of milk (dairy or plant-based) in a saucepan and heating gently until hot but not boiling. Adjust the strength and sweetness of the chai tea according to your preference.
