I perfected a Chai Concentrate Recipe that recreates the Starbucks version so you can make chai lattes at home in no time.
I love tinkering with bold, spiced blends, and this homemade take on a Starbucks dupe surprised me. Using strong black tea and crushed cardamom pods I coaxed out a flavor that’s sharp but not overbearing.
It’s one of those things you sip and then stare at your cup, wondering how simple stuff can taste so layered. I call it my Chai Tea Concentrate Recipe, because it’s all about making a base that’s easy to stretch, and yes it doubles as a Chai Tea Latte Recipe if you’re feeling fancy later.
Trust me, once you try it you’ll be hooked.
Ingredients
- Strong Assam tea gives caffeine and antioxidants, almost no calories, bold malty flavor
- Warm, sweet spice; antioxidants, trace manganese, adds depth and natural sweetness
- Fragrant pods with fiber and antioxidants, aid digestion, bright citrusy floral notes
- Sharp, peppery bite; anti inflammatory compounds, helps nausea and digestion, zesty heat
- Pure sucrose, lots of carbs and calories, provides sweetness but not many nutrients
- Fragrant extract with tiny antioxidants, mostly flavor not nutrition, smooth sweet finish
Ingredient Quantities
- 4 cups water
- 6 black tea bags or 6 tbsp loose black tea (Assam or other strong black tea)
- 3 cinnamon sticks, broken into pieces
- 12 green cardamom pods, lightly crushed
- 8 whole cloves
- 1 tsp whole black peppercorns
- 2 inch piece fresh ginger, thinly sliced
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 star anise, optional
How to Make this
1. In a medium saucepan combine 4 cups water, 3 cinnamon sticks broken into pieces, 12 green cardamom pods lightly crushed, 8 whole cloves, 1 tsp whole black peppercorns, 2 inch piece fresh ginger thinly sliced, and 1 star anise if using. Bring to a boil over medium high heat.
2. Lower the heat and simmer gently for about 10 minutes so the spices can open up and get flavorful.
3. Remove the pan from heat, add 6 black tea bags or 6 tbsp loose black tea (Assam or another strong tea works best), and let steep for 4 to 5 minutes. Dont let it steep much longer or the tea gets bitter.
4. Strain the mixture through a fine mesh sieve into a clean pot or bowl, pressing the solids with the back of a spoon to squeeze out all the liquid.
5. While the liquid is still hot stir in 1 cup granulated sugar until fully dissolved, then stir in 1 tsp vanilla extract. Taste and adjust sweetness if you like it sweeter or less sweet.
6. Let the concentrate cool to room temperature, then transfer to an airtight jar or bottle. Refrigerate up to 2 weeks or freeze portions in ice cube trays for longer storage.
7. To make a chai latte combine concentrate and milk in a 1:1 ratio, heat gently and froth or whisk until foamy. For iced chai fill a glass with ice, add milk, then add concentrate at 1:1 or stronger if you like bold flavor.
8. Tips and hacks: bruise cardamom pods with the back of a spoon to boost aroma, use whole spices not ground for cleaner flavor, press the spent spices and tea bags to get every last drop, swap honey or maple for some sugar if you prefer, and always reheat gently so milk doesnt scorch.
9. Quick variations: add extra sliced ginger for a spicier kick, drop in an extra cinnamon stick when reheating for more warmth, or make a sugar free version by omitting sugar and adding a splash of vanilla and a touch of stevia to taste.
Equipment Needed
1. Medium saucepan (3–4 qt), for simmering the spices and steeping the tea
2. Fine-mesh sieve or cheesecloth, to strain out spices and tea leaves
3. Wooden spoon or heatproof spatula, to stir and press the solids for every last drop
4. Measuring cups and spoons, for water, sugar, tea and vanilla
5. Chef’s knife and cutting board, to slice the ginger and break the cinnamon
6. Airtight jar or bottle with lid, for refrigerating the concentrate
7. Small whisk or milk frother, to foam milk when making a chai latte
8. Ice cube tray (optional), to freeze portions for longer storage
FAQ
Homemade Chai Concentrate (Starbucks Copycat) Recipe Substitutions and Variations
- Black tea: swap for rooibos (caffeine free) or decaf black tea — rooibos gives a naturally sweet, malty base and you can use the same amount.
- Cinnamon sticks: use ground cinnamon instead — about 1 to 1 1/2 tsp ground for the 3 sticks works well, but add to taste if you like it stronger.
- Cardamom pods: substitute with ground cardamom — roughly 1 to 1 1/2 tsp ground for 12 pods, or if you’re out, a pinch each of cinnamon and nutmeg can mimic the warmth.
- Granulated sugar: try honey or maple syrup (use about 3/4 cup) or brown sugar (use 1 cup) for a deeper, richer sweetness.
Pro Tips
1. Bruise the cardamom and keep everything whole not ground so the chai tastes clean and bright, then after straining press the spent spices and tea bags with the back of a spoon to squeeze out every last bit of flavor — you wont believe how much more depth you get.
2. Swap the sugar for honey or maple syrup while the concentrate is still hot for a rounder, more natural sweetness, or make it sugar free by skipping the sugar, adding a splash of vanilla and a little stevia to taste, but dont overdo the stevia or it turns bitter.
3. When you heat or steam milk, do it gently so it doesnt scorch, and if you want more bite add extra sliced ginger or toss in another cinnamon stick while reheating — that gives the warmed drink a nice punch without changing the base recipe.
4. Cool the concentrate before bottling, freeze portions in ice cube trays for long storage and thaw a cube in warm milk for a quick iced or hot chai boost, and label the jar with the date so you know how fresh it is.

Homemade Chai Concentrate (Starbucks Copycat) Recipe
I perfected a Chai Concentrate Recipe that recreates the Starbucks version so you can make chai lattes at home in no time.
8
servings
97
kcal
Equipment: 1. Medium saucepan (3–4 qt), for simmering the spices and steeping the tea
2. Fine-mesh sieve or cheesecloth, to strain out spices and tea leaves
3. Wooden spoon or heatproof spatula, to stir and press the solids for every last drop
4. Measuring cups and spoons, for water, sugar, tea and vanilla
5. Chef’s knife and cutting board, to slice the ginger and break the cinnamon
6. Airtight jar or bottle with lid, for refrigerating the concentrate
7. Small whisk or milk frother, to foam milk when making a chai latte
8. Ice cube tray (optional), to freeze portions for longer storage
Ingredients
4 cups water
6 black tea bags or 6 tbsp loose black tea (Assam or other strong black tea)
3 cinnamon sticks, broken into pieces
12 green cardamom pods, lightly crushed
8 whole cloves
1 tsp whole black peppercorns
2 inch piece fresh ginger, thinly sliced
1 cup granulated sugar
1 tsp vanilla extract
1 star anise, optional
Directions
- In a medium saucepan combine 4 cups water, 3 cinnamon sticks broken into pieces, 12 green cardamom pods lightly crushed, 8 whole cloves, 1 tsp whole black peppercorns, 2 inch piece fresh ginger thinly sliced, and 1 star anise if using. Bring to a boil over medium high heat.
- Lower the heat and simmer gently for about 10 minutes so the spices can open up and get flavorful.
- Remove the pan from heat, add 6 black tea bags or 6 tbsp loose black tea (Assam or another strong tea works best), and let steep for 4 to 5 minutes. Dont let it steep much longer or the tea gets bitter.
- Strain the mixture through a fine mesh sieve into a clean pot or bowl, pressing the solids with the back of a spoon to squeeze out all the liquid.
- While the liquid is still hot stir in 1 cup granulated sugar until fully dissolved, then stir in 1 tsp vanilla extract. Taste and adjust sweetness if you like it sweeter or less sweet.
- Let the concentrate cool to room temperature, then transfer to an airtight jar or bottle. Refrigerate up to 2 weeks or freeze portions in ice cube trays for longer storage.
- To make a chai latte combine concentrate and milk in a 1:1 ratio, heat gently and froth or whisk until foamy. For iced chai fill a glass with ice, add milk, then add concentrate at 1:1 or stronger if you like bold flavor.
- Tips and hacks: bruise cardamom pods with the back of a spoon to boost aroma, use whole spices not ground for cleaner flavor, press the spent spices and tea bags to get every last drop, swap honey or maple for some sugar if you prefer, and always reheat gently so milk doesnt scorch.
- Quick variations: add extra sliced ginger for a spicier kick, drop in an extra cinnamon stick when reheating for more warmth, or make a sugar free version by omitting sugar and adding a splash of vanilla and a touch of stevia to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 146g
- Total number of serves: 8
- Calories: 97kcal
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 40mg
- Carbohydrates: 25g
- Fiber: 0.2g
- Sugar: 25g
- Protein: 0.1g
- Vitamin A: 10IU
- Vitamin C: 1mg
- Calcium: 10mg
- Iron: 0.2mg