Chai Syrup
Laura | The Culinary Letter
A lightly spiced chai syrup made with cinnamon and cardamom. Perfect to make all the chai lattes, flavoured coffees, hot chocolates, ice cream, stirred into cream or even poured over desserts and breakfast foods.
Prep Time 10 minutes mins
Total Time 10 minutes mins
- 1 cup (200g) Firmly packed brown sugar
- ¾ cup (200ml) Water
- 6 Cardamom Pods lightly crushed*
- 1 ½ Cinnamon sticks lightly crushed*
- 3 tbsp loose black tea leaves or 3 black tea bags
Bring sugar, water, cardamom and cinnamon to a simmer in a small saucepan over medium heat.
Remove from the heat once the sugar has dissolved and the liquid is fragrant for 3-5 minutes.
Stir in the tea leaves/ bags and allow to cool to room temperature. This allows the tea and spices to steep and the flavours to infuse.
Strain syrup through a sieve and discard the solids
Use to make drinks or store in a glass bottle, jar or airtight container in the fridge until required.
- Use the back of your knife to crush the cardamom pods and cinnamon sticks so that they break open. This makes it easier for the flavours to release and infuse.
This syrup can last in the fridge for a few months.Keyword Brown sugar, Cardamom, Chai, Chai latte, Chai syrup, Cinnamon, Syrup