Easy Chai Syrup

Course: Sauce

Cuisine: Fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 73kcal

Author: Jazzmine Woodard

Simple sugar syrup spiced with cinnamon, ginger, and more for cozy chai flavor

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Equipment

1 small saucepan
1 kitchen spoon

Ingredients

2 cups brown sugar
1 ¾ cup water
1 ½ tablespoon ground ginger
3 teaspoons ground cinnamon
2 teaspoons ground allspice
1 ½ teaspoon ground clove
1 ½ teaspoon ground cardamom
1 ½ teaspoon ground black pepper
1 teaspoon ground nutmeg

Instructions

Add brown sugar, water, ginger, cinnamon, allspice, clove, cardamom, black pepper, and nutmeg to saucepan over medium heat and stir vigorously to dissolve all the spices and sugar.
2 cups brown sugar, 1 ¾ cup water, 1 ½ tablespoon ground ginger, 3 teaspoons ground cinnamon, 2 teaspoons ground allspice, 1 ½ teaspoon ground clove, 1 ½ teaspoon ground cardamom, 1 ½ teaspoon ground black pepper, 1 teaspoon ground nutmeg
Bring the mixture to a boil then reduce heat to low and simmer for about 10 minutes.
Remove from heat and cool fully then transfer into an airtight container.

Notes

Preparation

To make the syrup with chai tea bags instead of spices, simply mix the sugar and water, bring to a boil, steep tea bags in the sugar syrup mixture until cooled, then remove the tea bags. Use 4 to 8 bags depending on the strength of flavor you desire.

Modifications

I like to make a brown sugar syrup with chai spices because of the caramelized flavor notes but you can use granulated sugar instead, coconut sugar, or even make a chai honey syrup. Use your favorite sugar substitute like Stevia or Allulose if you want it sugar free.

You can mellow out the flavor of this spicy syrup a bit by adding a split vanilla bean, vanilla extract or vanilla bean paste to the saucepan while cooking.

Storage

Store this homemade syrup in an airtight container and refrigerate for up to two weeks. The spices tend to settle so be sure to shake up the syrup before use after storing.

To freeze, transfer the syrup to a freezer safe container. I recommend freezing syrup in molds or an ice cube tray for easier thawing and usage. It will keep for up to three months. Note that the syrup might not freeze all the way solid.

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