Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate

I just noticed that your recipe uses water. That's an ideal way to get tea flavor into things - you can replace it with concentrated tea. Assuming you use teabags, you should be able to steep two in that 2/3 cup of water. Tea is a fairly subtle flavor, so you may not taste it too much in the bread, but this is easy and doable with what you have! There's also instant tea, if you want to try to boost it - but it of course won't be as good as real, fresh tea. (You could buy chai concentrate, but I think it's usually about double strength, so not really better than you'll do on your own.)

I'd then replace the spices normally in your recipe with chai spices. If you've ever made chai from scratch, you could use that recipe as a guide, but it sounds like you might not have. There's an awful lot of variety here, from region to region, and in Western variations; you could search around online for chai recipes that appeal to you. I'm not an expert (I'm from Texas!) but from what I know, here are some common spices, with the most standard ones toward the top:

• cardamom
• cinnamon
• fresh ginger
• black pepper
• fennel
• cloves

Cardamom is pretty much required, and that'll help give you a flavor very different from your usual spice blend. I'd mix/grind up the spices separately from the rest, smell them to see if they're what you're looking for, and adjust as needed before mixing into the rest. Aiming for a similar total volume of spices to that of the original recipe should work fairly well. It might be a bit spicier, since you'll also have the tea, but that's probably fine. (Fresh ginger obviously won't go with the dry spices, if you use it - maybe a teaspoon or two minced?)

You could try ice distillation: Stick it in the freezer, and skim off the ice. Keep the ice, discard the liquid and melt the ice.

If you had a freezer that you could precisely control the temperature, I believe there are certain preferred target temperatures, but simply checking on it frequently in a standard freezer should do the trick.

The vacuum based suggestions also sound good, if you have appropriate equipment for that.

Basically, you're asking about distillation in reverse. Traditional distillation is primarily boiling, but there's also a few traditions (applejack, eisbock) involving ice distillation. In ice distillation they're after a higher alcohol product and keeping the liquid (discarding the ice), but I believe if you switch which part you keep you'll get the same results.

Much like any other distillation, you may need to run through the process multiple times to get the desired result.

With beer, the primary flavoring is from compounds extracted from hops, which react with oxygen to produce unpleasant flavors. By "unpleasant" I mean turning the bitter and tangy flavors into something more like wet cardboard. So depending on what you're doing you may also need to protect your beer from exposure to oxygen. I believe with beer the real enemy is oxygen, with heat or light accelerating the undesirable reactions.

Depending on the style of beer, esters and phenols may also be important to the flavor. In styles where those flavors are desired, it's typically a wide mix, and it's quite possible some of them will evaporate easier than alcohol or be harder to freeze.

Note that no distillation method is "perfect", with all distillation methods you'll have water and alcohol in both outputs of the process, you'll just have a greater amount of alcohol in the evaporated or unfrozen part and a lesser amount in the unevaporated or frozen part.

Note also that in the US any process for separating alcohol from something else is illegal at home.