Homemade masala chai syrup

Homemade masala chai syrup

Based on 0 ratings
Hanna Reder

Hanna 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

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

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how-to-measure

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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