This decadent syrup adds warm chai spice, richness, and a slight heat. All your favorite chai spices are lightly toasted adding complexity and warmth. We pair the chai spice with vanilla and demerara sugar to bring additional richness to anything it is used with. Additional black pepper and ginger adds the slightest heat to the syrup, making every sip you take have you come back for more.

Ingredients

500g – Demerara Sugar (or Turbinado)
500g – Water
30 – Small Cardamom Pods
2 – Cinnamon Sticks
6 – Allspice Berries
6 – Cloves
1 – Star Anis Pod
1tsp – Black Peppercorns
1tsp – Pink Peppercorns
1tsp – Corriander
6 – Slices Ginger Root
1tsp – Vanilla Extract

Instructions

1. With a mortar & pestal or between two spoons lightly crack the Cardamom, Allspice, Peppercorns, and Corriander.
2. Toast the Cinnamon, Cloves, Cardamom, Allspice, Peppercorns, and Corriander in the oven for 10mins @ 350F.
3. Add the sugar, water, toasted spices, and ginger to a small pot.
4. Bring the mixture to almost a boil.
5. Let the syrup sit and chill for 10 mins.
6. Add the Vanilla

Placed in a sanitary bottle this syrup should last about a month.

This chai syrup will make our fantastic Hot Coconut Chai or a nice addition to your favorite black tea