Chai Masala Syrup or Chai Tea Syrup

I love Chai, or spiced tea, especially the kind of home style that I learned a long time ago. It is soooo much nicer than the flavors purchased in the store partly because of its simplicity. Yet there are days when I just don’t have time or tools to make a good cuppa simple chai. That is when I am grateful for this syrup mixture. It even makes a rather Lamme Cuppa Coffee House tea in something special.

You can add other herbs to this mix if you want. To consider:

• Star anise
• Fennel
• Black pepper

Ingredients

• 1 tbsp (15 ml) dried ginger root
• 1 teaspoon (5 ml) grounds
• 1 cinnamon stick
• 1 teaspoon (5 ml) cardamon seeds (not the pods)
• 2 cups (500 ml) water
• 1 cup (250 ml) sugar or honey (I like brown sugar, but what you will have will do)

Equipment

• Measuring tools including spoons and cups
• 1 small pot
• Heat source, such as a stove
• A resealable container that is large enough to hold the end product
• 1 dropper bottle or small bottle (2 oz or 30 ml)
• A label

Procedure

1. Measure all herbs and water in the pot.
2. Place the pot on the stove and bring it to a low boil.
3. Add the sugar or honey and stir well.
4. Cook 5-10 minutes, long enough for the volume to reduce about half to create a fairly thick syrup.
5. Sift the spices of the syrup and throw them away or use them in a different recipe.
6. Pour the syrup into a resealable container and, if desired, pour in a small dropper bottle.
7. Label the container (and dropper bottle).

Storage and use

Keep your Chai Masala syrup in a cool, dark place such as a fridge for a maximum of a few weeks. I like to keep a smaller drop of lessons at the hand where I make my tea, so this is easy to use. I only cover my smaller bottle if I use it, so that it has no chance to develop a mold or fermentation.

As desired, add a small amount to your tea or coffee. Give it a taste and see how strong you like it. I love about half a teaspoon (2 ml) or so for a head (250 ml) English breakfast tea. For stronger tea I use more and I use more for coffee. It’s all about how you like your chai!