Lavender Chai Tea Concentrate
Naturally sweetened and warmly spiced with culinary lavender, black tea, cinnamon, ginger, and more, this Lavender Chai Tea Concentrate is a wonderful twist on classic chai. It’s fantastic served hot or iced!
Ready to try something a little different with your chai?
Adding a touch of culinary lavender takes this tea to another level of wonderful. The soft floral notes pair so beautifully with the classic warming spices. It’s my new favorite ingredient and adds that little something extra to the ordinary!
This homemade concentrate is perfect for making both hot and iced lavender chai lattes. Make a batch now and keep some in the fridge for easy, café-style drinks all week long. It’s cozy, fragrant, and incredibly soothing!
Inspired by my mom’s garden lavender, I brought home a few stems and started experimenting. After a few trials, I came up with this flavorful concentrate that I’m so excited to share with you.
It’s a new flavor sensation and a welcome addition to the Beverage collection!
Ingredients You’ll Need
What you’ll need:
- Black tea bags (or loose-leaf black tea)
- Cinnamon sticks
- Whole cloves
- Black peppercorns
- Culinary lavender (food-grade — very important!)
- Ginger (dried or fresh)
- Cardamom pods (or ground cardamom)
- Nutmeg
- Pure vanilla extract
- Pure maple syrup (for natural sweetness)
***Make sure to scroll down to the recipe card to get the full ingredient list and written recipe.
How to Make Lavender Chai Tea
Making this homemade chai tea concentrate steeped with lavender is as easy as can be!
1. Simmer the spices & tea. Add the black tea, cinnamon sticks, cloves, peppercorns, culinary lavender, ginger, cardamom, and nutmeg to a small pot or teapot with water. Bring to a gentle simmer and let it cook over low heat for about 15 minutes.
2. Rest & sweeten. Remove from heat and let the mixture steep for another 10 minutes. Then stir in the vanilla extract and maple syrup to taste.
3. Strain. Pour the concentrate through a fine-mesh strainer into a jar or bottle.
To serve: Mix the concentrate with your favorite non-dairy milk (hot or iced) in your preferred ratio. A splash of Vegan Cream makes it extra luxurious!
Iced version: Chill the concentrate in the fridge first, then pour over ice and add milk for a refreshing summer drink. It’s icy perfection!
Hot version: Warm the concentrate with milk on the stove or in the microwave.
This recipe makes it easy to double the batch, so you always have some ready to go!
Enjoy often!
Tips for the Best Lavender Chai Concentrate
- The concentrate keeps beautifully in the refrigerator for up to 10–14 days.
- Use culinary lavender (food-grade) — it’s milder and safer for cooking.
- Adjust the lavender to your taste — start with less if you’re new to it.
- Make it sweeter or spicier based on your preference.
How to Store & Freeze
Store the cooled concentrate in an airtight jar in the refrigerator for up to 2 weeks. For longer storage, freeze in ice cube trays or small containers for up to 3 months. Thaw overnight in the fridge before using.
Delicious Ways to Serve
- Classic hot lavender chai latte
- Refreshing iced lavender chai
- Mixed into oatmeal or chia pudding
- As a base for smoothies or golden milk
This lavender-infused chai tea is such a special treat — I hope you love it as much as I do!
More Flavorful Drink Recipes!
- Lemon Ginger Detox Tea
- Vegan Mexican Hot Cocoa
- Carrot Pineapple Ginger Juice
- Banana Split Smoothie
- Vanilla Date Smoothie
If you try the recipe, I’d love to hear how it turns out! Leave a comment and rating below. Happy brewing!
Print Recipe
LAVENDER CHAI TEA CONCENTRATE
- Total Time: 25 minutes
- Yield: Serves 4 – 6 1x
- Diet: Dairy-Free, Vegan
Description
Fragrant homemade lavender chai tea concentrate with warming spices and black tea. Naturally sweetened and perfect for making creamy hot or iced lavender chai lattes anytime!
Ingredients
- 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
Simmer the spices & tea: Bring 3 cups of water to a boil, add tea, cinnamon, cloves, peppercorns, lavender, ginger, cardamom, and nutmeg, turn the heat to low, and simmer for 15 minutes.
Rest & sweeten: Turn off the heat and let it cool for 10 minutes. Remove tea bags. Add vanilla and maple syrup, and give a good stir.
Strain: Pour the concentrate through a fine-mesh strainer into a jar or bottle.
Serve: In a glass or mug/cup, pour tea concentrate to about 1/3 – 1/2 full, fill the 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 it 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.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Beverage
- Method: Boiling
- Cuisine: Indian-Inspired
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Amazing flavor and so easy to make!!
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.