We use masala chai to flavour this syrup. It’s very versatile and can be used to boost the flavour in breakfast dishes, desserts, and drinks.
I find that making it myself allows me to tailor the flavour in line with my preferences and also experiment from time to time. Feel free to play around with the aromatics and get more of the flavour that brings you joy. In this recipe I’ve used star anise, cloves, ginger, cardamom and cinnamon as I feel this combination has the perfect balance of sweet, spicy and warming.
This syrup is quite easy to make and also lasts for up to 10 days if you keep it in the fridge. It also tastes cleaner than the ones you can buy at the grocery store without the added preservatives as well!
Ingredients
2 tbl black tea
1 Cup Water
1 tsp ground ginger
1 inch Cinnamon stick
3 green cardamom pods, crushed
1 star Anise
2 cloves
1 cup Caster Sugar
Method
- Place a tea strainer over a cup or teapot.
- Add the tea leaves to the strainer.
- Pour 1 cup of boiled water over the tea leaves and let this steep for 5 minutes.
- Combine the other ingredients in a saucepan.
- After 5 minutes, strain the tea leaves mixture into the saucepan.
- Place the saucepan over medium-high heat and bring this to a boil, stirring regularly.
- Once the liquid has come to a boil, reduce to medium-low heat and simmer for a further 5 – 10 minutes, stirring regularly. Don’t simmer for longer than 10 minutes as then the syrup may get too thick and crystallise.
- After the 10 minutes, allow the liquid to rest for 2 minutes.
- Then strain the mixture into a glass jar through a fine mesh sieve.
- Allow the mixture to cool and then put the lid on the jar so that it is airtight.
- Store in the fridge and use as required.
Masala Chai Syrup - Chai Concentrate
Ingredients
- 2 tbl Black tea
- 1 Cup Water
- 1 tsp ground ginger
- 1 inch Cinnamon stick
- 3 Green cardamom pods crushed
- 1 Star Anise
- 2 Cloves
- 1 cup Caster Sugar
Instructions
- Place a tea strainer over a cup or teapot.
- Add the tea leaves to the strainer.
- Pour 1 cup of boiled water over the tea leaves and let this steep for 5 minutes.
- Combine the other ingredients in a saucepan.
- After 5 minutes, strain the tea leaves mixture into the saucepan.
- Place the saucepan over medium-high heat and bring this to a boil, stirring regularly.
- Once the liquid has come to a boil, reduce to medium-low heat and simmer for a further 5 - 10 minutes, stirring regularly. Don't simmer for longer than 10 minutes as then the syrup may get too thick and crystallise.
- After the 10 minutes, allow the liquid to rest for 2 minutes.
- Then strain the mixture into a glass jar through a fine mesh sieve.
- Allow the mixture to cool and then put the lid on the jar so that it is airtight.
- Store in the fridge and use as required.