Lightly toast the spices listed under Dry Roast. Keep stirring and watch the spices, so they don’t burn. Remove from the heat after 3 minutes.
Let the roasted spices cool for 5 minutes, then give them a light pounding in a mortar and pestle.
Heat water in a saucepan and add all your dry spices and ginger. Let them steep for about 10 minutes.
Next, add the rose leaves and allow them to infuse for 2–3 minutes.
Add the black tea leaves and brew the tea for 5 minutes.
Add sugar and turn off the heat. Keep stirring until the sugar has completely dissolved in the liquid. Omit this step if you are making an unsweetened chai concentrate.
When the liquid cools completely, strain the tea into a glass bottle through a fine mesh sieve. This chai concentrate can be stored in the refrigerator for up to a week.
To make a hot or cold chai latte, use a 1:1 ratio of the tea concentrate with your choice of dairy. If using a frozen chai concentrate, add 4 ice cubes to a single drink.
