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LAVENDER CHAI TEA – CONCENTRATE

Lavender Chai Tea Concentrate – Naturally sweetened and spiced with culinary lavender, black tea, cinnamon, black peppercorns, ginger and other warming spices this tea is fantastic served iced or warm!

Lavender Chia Tea (Concentrate) served iced in a frosted glass with ice cubes

Ready to try something a little different with your chai tea? How about adding a little lavender to the brew! It’s my new favorite ingredient and will add that little something extra to the ordinary.

This Lavender Chai Tea Concentrate features notes of cinnamon, cloves, peppercorn, ginger with the soft floral nuance of lavender. It’s a new flavor sensation and welcome addition to the Beverage collection!

top down view of culinary lavender in a glass jar.

Lavender Chai Tea – Concentrate

Inspired a few weeks ago while visiting my mom, I took what few stems were left of her culinary lavender. Once home I googled and came across a few recipes for lavender chai tea, and was especially interested in making a chai tea concentrate.

I love the idea of making a concentrate, having some now and storing the rest for later. And with summer here, an iced lavender chai tea was the perfect antidote! The floral notes of the lavender pair well with all the wonderful flavors of this chai tea. It’s an unusual mix that works!

Be inspired and add some lavender to your pantry essentials. I ran out of the lavender I picked up from my mom while testing this recipe and purchased some here (it’s the lavender pictured above).

It comes in a large enough size that will last a loooong time. I’ve also used some in this Kale, Quinoa & White Bean Soup. It’s so good! I will definitely be adding more recipes that include lavender in the future.

top down view of the ingredients used to make lavender chai tea.

Ingredients You’ll Need

What you’ll need:

  • black tea bags – (loose tea works too)
  • cinnamon sticks
  • cloves
  • peppercorns
  • culinary lavender
  • ginger
  • cardamom
  • nutmeg
  • vanilla
  • pure maple syrup

side by side photos showing the process of making lavender chai tea concentrate.

Once tea concentrate has been brewed and cooled, strain tea into your container of choice. Serve with non-dairy milk in whatever ratio you like. It’s delicious with a little Vegan Cream stirred in!

This concentrate works really great for making iced chai tea. Once chilled in the fridge it’s so easy to pour over ice, add milk and serve. Icy perfection!

There’s a little more work when serving hot but it’s worth the extra step. Serve however you prefer. You may even like to make a double batch.

Enjoy this Lavender Chai Tea Concentrate often!

head on view of lavender chai tea in a glass with straw.

If you try this easy chai tea concentrate recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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LAVENDER CHAI TEA – CONCENTRATE

A wonderful flavored chai tea made into a concentrate. Simply mix with a little non-dairy milk or water, and enjoy.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Beverage
  • Cuisine: Vegan

Ingredients

Scale
  • 3 1/4 cups water
  • 3 black tea bags or 3 tablespoons loose
  • 1 large or 2 small cinnamon sticks
  • 8 whole cloves
  • 6 peppercorns
  • 1 teaspoon culinary lavender
  • 1/4 teaspoon ginger powder or 1/2 inch piece fresh, sliced (optional)
  • 1/4 teaspoon cardamom or 3 whole pods, lightly crushed (optional)
  • dash of nutmeg
  • 2 teaspoons vanilla extract
  • 1/4 cup pure maple syrup

Instructions

Bring 3 cups water to a boil, add tea, cinnamon, cloves, peppercorns, lavender, ginger, cardamom and nutmeg, turn heat to low and simmer for 15 minutes. Turn of heat and let cool 10 minutes. Remove tea bags. Add vanilla and maple syrup, give a good stir. Strain out the large ingredients and place in container of choice.

In a glass or mug/cup, pour tea concentrate to about 1/3 – 1/2 full, fill remaining with water or milk. Would be great with a little Vegan Cream stirred in!

Serve warm or iced.

Store leftover tea in the refrigerator, use within one week.

Makes about 4 – 6 servings

Notes

If you don’t want to use all these ingredients, try using chai tea bags instead.

For the tea I used 2 black tea bags and one orange pekoe. I recommend going with the strongest black tea you can find since this is a concentrate.

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15 Comments

  1. Amazing flavor and so easy to make!!

  2. Great Tea hot to get warm or iced to cool down. YUM
    Like paired with peaches or lentil dahl.
    Want to try it with Almond extract instead of Vanilla to give it a nutty flavor & great idea to use coffee instead of black tea.

  3. Hi! Can someone advise which black tea works best with this? Thanks

    1. Julie | The Simple Veganista says:

      Great question, Sally! Darjeeling and Ceylon are both great options, but earl gray and English breakfast will work as well. Enjoy!

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