A sweet homemade chai latte concentrate made with black tea and full of chai spices.
Make your own delicious chai latte concentrate at home by adding it to your favourite milk. This is an easy chai syrup that can be stored in the fridge, ready when you need it.
In the winter evenings I love snuggling on the couch with a hot mug of something delicious. Sometimes it's a hot chocolate and sometimes it's a sweet and spiced, milky cup of hot chai.
I warm up half milk and half of my homemade chai latte concentrate. This chai syrup is full of spices like cardamom, cloves and cinnamon and it's so comforting on a cold evening.
Homemade Chai Recipe Syrup Ingredients
This chai latte concentrate is made with black tea, sweetened with brown rice syrup (or sweetener of your choice), and packed with spice.
It's got cardamom, peppercorns, fresh ginger, cloves, fennel seeds, cinnamon sticks and coriander seeds. Star anise can also be used in place of fennel seeds.
How to Make Chai Latte Syrup
First heat the water along with the spices and let it simmer for a while to infuse the flavours. Then take it off the heat and add the tea and the sweetener. Leave this to steep and cool down.
Once it’s completely cool, strain out the spices and tea, then decant the syrup into a clean bottle and keep in the fridge ready for a homemade chai latte whenever you like!
Serving the Chai Latte Syrup
You can this homemade chai syrup to regular milk or any nut, seed or soy milk of your choice. I love using a milk frother to make mine, then topping it with a little ground cinnamon.
I use a 1:1 ratio, 1 part milk and 1 part chai concentrate. Warm the milk and add the chai concentrate. Enjoy with a sprinkle of ground cinnamon on top.
Store the remaining concentrate in the refrigerator for up to a month.
- 10 cardamom pods
- 8 whole cloves
- 3-4 cm fresh ginger
- 1 cinnamon stick
- 1 tsp whole black peppercorns
- 1 tsp whole coriander seeds
- 1 star anise (or can be substituted with 1 tsp fennel seeds)
- 3 cups water
- 5 Tbsp loose leaf black tea
- ⅓ cup brown rice syrup (or maple syrup, honey, coconut sugar...)
- Using a mortar and pestle, gently pound the cardamom pods, fennel seeds, coriander seeds and black peppercorn until very lightly crushed.
- In a saucepan combine all the water and spices together and bring to a gentle simmer. Simmer for 15 minutes.
- Take it off the heat and add in the tea and brown rice syrup and let it steep and cool down.
- Strain out the spices and tea and pour the chai tea concentrate into a clean bottle.
- To serve, warm ½ a cup of your favourite milk along with ½ cup of chai tea concentrate and enjoy with a sprinkle of ground cinnamon on top. Store the remaining concentrate in the refrigerator for up to a month.
Serving Size:1 125ml
Amount Per Serving: Calories: 54Unsaturated Fat: 0gSodium: 18mgCarbohydrates: 14.96gFiber: 0.3gSugar: 11.1g
Have you made this? Tag me and let me know! @home_grown_happinessnz
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