Chai Syrup Recipes

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CHAI SYRUP

Winter is coming. And tea season. This makes a very nice give away filled in bottles and the preparation makes your home smell absolutely wonderful. The recipe is open to variation of spices/teas and is truly easy. The amount of syrup will be about 250ml and will keep months stored in the fridge. Mix into hot milk (1mug will need about 1 tsp syrup) or add to coffee, cakes, ice cream, ...

Provided by Eismeer

Categories     Vegan

Time 35m

Yield 1 serving(s)

Number Of Ingredients 10



Chai Syrup image

Steps:

  • Bring water to a boil and add teabags. Let stand for about 15 minutes.
  • Squeeze out teabags thouroughly.
  • Roast dry spices (apart from ginger and vanilla bean) in a pot until fragrant (do not burn!)
  • Add roasted spices, cubed ginger, vanilla seed, pod and the sugar to the tea and bring to a boil.
  • Let cook/simmer until syrupy (about 20 minutes).
  • Pour into small bottles/jars through a sieve.
  • This will keep months stored in the fridge.

Nutrition Facts : Calories 1548.6, Fat 1.4, SaturatedFat 0.4, Sodium 143.6, Carbohydrate 398.2, Fiber 3, Sugar 388.3, Protein 1.2

500 ml water
black tea (20 teabags)
400 g brown sugar
2 cm ginger (fresh, in cubes)
1 tablespoon clove
4 -5 cinnamon sticks
1/2 vanilla bean (scrapes and pod)
1 teaspoon black peppercorn
1 tablespoon cardamom pod (optional)
1 tablespoon star anise (optional)

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