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Spiced Chai Syrup Recipe

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4.3 from 8 reviews

This Chai Syrup recipe infuses warm, aromatic spices like cinnamon, cardamom, cloves, black pepper, and star anise into a sweet sugar syrup, perfect for adding a rich chai flavor to your beverages or desserts. The syrup is easy to make on the stovetop and can be stored for weeks, making it a convenient and flavorful addition to your kitchen.

  • Total Time: 2 hours 10 minutes (including steeping)
  • Yield: 5 servings (approximately 150 ml syrup)

Ingredients

Chai Syrup Ingredients

  • 100 g Demerara sugar
  • 100 ml Water
  • 2 Cinnamon sticks (each 10cm)
  • 5 Cardamom pods
  • 5 Black peppercorns
  • 6 Cloves
  • 3 Allspice berries
  • 1 Star anise
  • 3 slices Fresh ginger (1mm thickness, approx 7g total)
  • 1/2 tsp Vanilla bean paste

Instructions

  1. Dissolve Sugar: Put the Demerara sugar and water into a small saucepan and place on medium heat. Stir gently until all the sugar has dissolved completely.
  2. Prepare Cinnamon: Snap the cinnamon sticks in half, then gently break them into chunks using a pestle and mortar without grinding them. Transfer the cinnamon pieces to a small bowl.
  3. Prepare Cardamom: Split the cardamom pods by giving them a quick whack with the pestle to open them up, adding both the pods and seeds to the bowl with the cinnamon.
  4. Bash Other Spices: Place the cloves, black peppercorns, and allspice berries in the mortar and gently crush them to release their aroma without grinding them into powder.
  5. Add Spices and Ginger: Once the sugar is dissolved, add the prepared cinnamon, cardamom, crushed cloves, black pepper, allspice, star anise, and fresh ginger slices into the saucepan. Bring the mixture to a boil, then immediately remove from heat.
  6. Steep Spices: Cover and let the syrup steep for 2 hours to extract the deep flavors from the spices and ginger.
  7. Strain Syrup: Strain the syrup through a nutbag or muslin cloth to remove all chunks of spices and ginger, ensuring a smooth syrup.
  8. Add Vanilla and Store: Stir the vanilla bean paste into the strained syrup. Pour the finished chai syrup into a clean bottle and store it in the refrigerator for up to 4 weeks.

Notes

  • Do not grind the spices into powder; gentle breaking and crushing helps release flavors without clouding the syrup.
  • If you prefer stronger chai flavor, you can steep the spices longer but be mindful of bitterness.
  • Use muslin or a fine nutbag to strain the syrup for clarity and smoothness.
  • The syrup can be added to milk, coffee, or cocktails for a warm spicy twist.
  • Store refrigerated and use within 4 weeks for the best flavor and safety.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Beverage Syrup
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://iamstarved.com/spiced-chai-syrup-recipe/