HOW TO MAKE YOUR OWN CHAI SYRUP
I’ve really been missing Starbucks during this quarantine and since I didn’t know how much longer it will take for the world to allow me to have chai tea lattes again, I had to take some action. (Iced) Chai Tea Latte is my go to Starbucks Drink and I decided to make my own Chai Syrup so I can play barista at home and make this lovely drink myself. Also, can we finally have a Starbucks Delivery Service? Or Starbucks Drive-Through? Anything? Petition coming soon..
Making your own Chai Syrup is easier than you might think and you can make it to suit your personal tastes! I also find it the perfect handmade gift to bottle up and give to your chai-loving friends.
Use any milk or non-dairy substitute you like and serve it hot or over ice. I like to use Oat M*lk by Minor Figures. Enjoy!
For the spices
- 8 cardamom capsules, crushed
- 4 cloves (carnations)
- 3 cinnamon sticks, in pieces
- 2 star anise
- 1tbsp peppercorns, crushed
- ¼ tbsp Nutmeg
For the syrup
- 6dl water
- 6 pouches of black tea
- 250g ground raw sugar*
- 1 vanilla pod, cut lengthwise, seeds scraped out
- 50g ginger, in fine slices
How to make Chai Syrup
Roast cardamom and all ingredients up to and including nutmeg without fat in a frying pan for approx. 5 minutes, cool down.
Bring water to the boil in a pan. Remove the pan from the heat, add the tea bags, cover and leave to stand for about 10 minutes. Squeeze the tea bags and remove them. Add sugar, vanilla seeds and pod, ginger and spices, bring to the boil, reduce heat and simmer for about 10 minutes. Pour the syrup through a sieve, pour boiling hot with a funnel into the clean, preheated bottles until just below the rim, close them immediately, cool down.
Keep cool and dark approx. 6 months. Once opened, keep the bottle in the refrigerator and consume the syrup quickly.
*feel free to add more or less sugar depending on how sweet you like your chai.