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We’ve journeyed through the process of making chai syrup, from understanding its ingredients and their health benefits to learning how to avoid common mistakes and exploring creative ways to use it. Bonus points: This vegan chai concentrate is said to taste better than at Starbucks, plus it makes a wonderful gift for Xmas or other occasions. Hot Chai Latte– Steam milk, mix in syrup, and froth it by whisking briskly by hand, or with an electric frother or the milk frothing attachment on an espresso machine.
Simple Chai Syrup - Homemade Tea Concentrate Recipe
For the best homemade chai simple syrup, use crushed whole spices, and dry roast them to release the oils and aromatic flavors. You can do this in the oven, but I prefer to use the stove and the same saucepan for making the simple syrup. But if you have time on your hands or like to prep things overnight, you can also steep 10 black tea bags in 5 cups of room temperature water for up to 8 hours. Two concentrates that I do enjoy are South Asian-owned companies, the Chai Box and One Stripe Chai Co.Spices-My chai spice blend for this syrup includes cloves, black peppercorns, star anise, a cinnamon stick, green cardamom pods, dried rose buds, and ginger. Going back to when I first started experimenting with this brew, I went to work adjusting the ratio of spices for this chai recipe.
chai syrup - Not Quite Nigella Home made chai syrup - Not Quite Nigella
Hot chai latte -Add this homemade chai syrup to the milk of your choice (dairy-free milks work well too). I’ve been drinking the David Rio Chai Tea brand, even though I hated all the nasty ingredients, because it tastes amazing. Cardamom contains vitamin C and magnesium, while ginger is known for its high vitamin B6 and potassium content. If you love chai and want to have a ready supply of syrup on hand, consider doubling or even tripling the recipe.The only sad part is I poured another chai tea for my mother, who also loves it, and now my batch is almost gone, haha. Another option is a 2-to-1, sugar-to-water ratio, which produces a thick syrup with enough sugar content to prevent bacteria growth for up to six months.