Make this quick chai simple syrup to spice up coffee, cocktails, desserts and breakfast without brewing a full pot of tea.
Equipment
- Small saucepan
- Fine-mesh strainer or sieve
- Measuring cups
- Mortar and pestle (to crush cardamom)
- Sterilized bottle or jar
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 black tea bags
- 2 –3 cinnamon sticks (or ground cinnamon)
- 6 –8 cloves
- 6 –8 cardamom pods crushed
- 1 inch sliced fresh ginger (or ground ginger)
- 1 star anise
Instructions
- Combine all ingredients in a small saucepan.
- Bring to a gentle boil, then simmer 10–15 minutes, tasting occasionally.
- Adjust spices to preference.
- Strain into a jar, cool, and store.
Notes
Lightly crush cardamom to release aroma without overpowering the syrup.
Increase sugar to a 2:1 ratio for a thick chai syrup.
Refrigerate in a sterilized bottle and enjoy within 2–3 weeks.