Chai Syrup

Name: Chai Syrup
Ingredients: 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)

10 ingredients

7 steps

Ingredients

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)

Directions

1

Bring water to a boil and add teabags. Let stand for about 15 minutes.
2

Squeeze out teabags thouroughly.
3

Roast dry spices (apart from ginger and vanilla bean) in a pot until fragrant (do not burn!)
4

Add roasted spices, cubed ginger, vanilla seed, pod and the sugar to the tea and bring to a boil.
5

Let cook/simmer until syrupy (about 20 minutes).
6

Pour into small bottles/jars through a sieve.
7

This will keep months stored in the fridge.