Month: January 2013

Making a spice tea concentrate from scratch is a beautiful experience. We use equal parts of black tea, cardamon, cloves, ginger, cinnamon and a little bit of nutmeg. The spices were infused into filtered water at 50C for 5 minutes and chilled to 0C and held for 24 hrs. The tea infusion was drained and then we had our beautiful spice concentrate. We mixed 1/3 concentrate to 2/3 organic Straus Milk and a splash of cream. The result was some pretty incredible and tasty Chai Latte.

We also used the concentrate to flavor pastry cream, ganache and ice cream base.