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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!

top down view of glass of lavender chai tea with large ice cubes.

Ready to try something a little different with your chai tea?

How about adding a little lavender to the chai tea 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, and ginger with the soft floral nuance of lavender.

It’s a new flavor sensation and a welcome addition to the Beverage collection!

top down view of culinary lavender in a glass jar.

Lavender Chai Tea-Concentrate

Inspired while visiting my mom, I took what few stems were left of her culinary lavender. Once home, I searched 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 to last a long time. I’ve also used some in this Kale, Quinoa & White Bean Soup. It’s so good!

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.

How to Make Lavender Chai Tea

Making chai tea concentrate is as easy as can be!

  • Add the ingredients to a teapot or small pot, and let simmer for 15 minutes over low heat. Remove from heat and let the mixture rest for 10 minutes.
  • Once the tea concentrate has cooled, add the vanilla and maple syrup.
  • Strain the tea using a fine mesh strainer into your container of choice.
head on view of tall glasses filled with lavender chai tea.

Serve with non-dairy milk in whatever ratio you like. It’s delicious with a little Vegan Cream stirred in!

This concentrate is great for making iced chai tea. Once chilled in the fridge, it’s 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 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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

A wonderful flavored chai tea with lavender 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


  • 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


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


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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  1. 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!

  2. My favorite! Thanks for the lovely recipe!

  3. This was so easy and the family loved it!

  4. Thanks for the awesome recipe!

  5. What a delicious looking recipe! I have never combined lavender and chai together before. Totally going to give it a go so thank you for the inspiration. I’d love to add that if others do not have a strong black tea, then they can simply increase the amount of tea bags or loose leaves for a bolder steep! :)

  6. Michelle Chong says:

    Thanks for sharing a great recipe for the chai lovers. I’m also a big fan of tea and coffees and its one of my favorite drinks with looks delicious.

  7. It sounds delicious, I’m wondering what it would be like without the maple syrup? No sugar here :(

  8. Little Vegan Bear says:

    What a lovely addition to chai!

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