Spicy Chai Syrup for Homemade Lattes June 21, 2016 12:15
I love a good chai latte. No better way to warm the soul on a cool ‘June-uary’ day.
Lately, however, I’ve been becoming extravagant. I’d rather not dwell on how many several hundreds of dollars I’ve spent at my local coffee house. Enough to make me cry cinnamon-flavoured tears, no doubt.
So I’ve stepped up to the fantastic challenge of being a mature and responsible adult. No longer shall I waste billions of dollars on chai lattes; rather, I shall make my own from scratch, with my own sweat and blood and tears and also perhaps some sugar and spicy things.
Upon some internet perusal, I acquired this recipe for chai syrup. It is as follows:
- 5 cups water
- 10 black teabags or 10 teaspoons looseleaf black tea
- 1/3 cup sugar or honey (or more or less depending on how sweet you like it)
- 1 vanilla bean
- 2 cinnamon sticks
- 1/2 inch piece of ginger, peeled and sliced thinly
- 10 whole cloves
- 8 cardamom pods, crushed to release seeds
- 2 star anise
- 1/2 teaspoon ground nutmeg
The idea is that you’d mix the syrup into milk to emulate the deliciousness of a coffee shop chai latte.
Here is the process. It is fairly straightforward.
Toss all of the ingredients into a pot.
Bring the contents to a boil. If you’re after a gooey syrup consistency, let it reach 110 to 112 °C. Then, turn the heat down and simmer for fifteen minutes or so, until the mix is dark and strongly aromatic.
Remove from heat and let cool to room temperature. Strain all the chunky bits out through a fine sieve of some sort (in this case a du-rag).
Funnel the syrup into a container of your choosing. I like the swing-top bottles because they make everything look sophisticated. You could fill them with cheese whiz and they’d still look sophisticated.
You’re done! Pour it into milk, and enjoy.
The syrup will last a couple of weeks if refrigerated – if you take care not to guzzle it too quick!
By Tarras Adams