Homemade masala chai syrup
Based on 0 ratings
"You can use this syrup to flavor tea, coffee, or desserts. If you bottle it, it will keep for several weeks to months."
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
20 g
ginger
2
cinnamon stick
2 tbsp
allspice berry
4 tbsp
fennel seeds
2 tbsp
clove
4
star anise
4 tbsp
cardamom pods
600 g
raw sugar
2 tbsp
vanilla sugar
½ tsp
salt
1000 ml
water
20 g
black tea (loose)
MetricImperial
Utensils
cutting board, knife, mortar and pestle, pot, rubber spatula, fine sieve
How-To Videos
Homemade brown sugar
French Press coffee
How to measure
Nutrition per serving
Cal1320
Protein5 g
Fat5 g
Carb334 g
Step 1/4
- 20 g ginger
- 2 cinnamon stick
- 2 tbsp allspice berry
- 4 tbsp fennel seeds
- 2 tbsp clove
- 4 star anise
- 4 tbsp cardamom pods
- cutting board
- knife
- mortar and pestle
Finely slice ginger. Crush cinnamon stick with the back of a knife. Add allspice berries, fennel seeds, cloves, star anise, and cardamom pods to a mortar and roughly crush.
Step 2/4
- 600 g raw sugar
- 2 tbsp vanilla sugar
- ½ tsp salt
- 1000 ml water
- pot
- rubber spatula
Add raw sugar, vanilla sugar, salt, water, the spices mixture, and ginger slices to a pot. Let simmer for approx. 15 min.
Step 3/4
- 20 g black tea (loose)
Add loose black tea and let brew for approx. 3 min.
Step 4/4
- fine sieve
Filter through a fine sieve into a bottle. Let cool down before storing in the fridge. For serving, add some syrup to hot milk. Enjoy!
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