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Homemade chai syrup

Too few ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“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

Servings:-1+
10 g ginger
cinnamon stick
1 tbsp allspice berry
2 tbsp fennel seeds
1 tbsp clove
star anise
2 tbsp cardamom pods
300 g raw sugar
1 tbsp vanilla sugar
¼ tsp salt
500 ml water
10 g black tea (loose)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • mortar and pestle
  • pot
  • rubber spatula
  • fine sieve

Nutrition per serving

Cal
1320
Protein
5 g
Fat
5 g
Carb
334 g
  • Step 1/4

    • 10 g ginger
    • cinnamon stick
    • 1 tbsp allspice berry
    • 2 tbsp fennel seeds
    • 1 tbsp clove
    • star anise
    • 2 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

    • 300 g raw sugar
    • 1 tbsp vanilla sugar
    • ¼ tsp salt
    • 500 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

    • 10 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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