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It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
When we enter firmly into the stretch of January, February, and March, I am always on the lookout for new recipes to add to my warm beverage repertoire. Last year, I was thrilled when I came across the unbelievably simple idea -- you know, the kind that makes you think, why didn't I think of that?! -- for chai syrup in a newspaper in Oregon (and Oregon knows chai). I couldn't wait to give it a go.
The original recipe called for a timid amount of simple spices. I found that I wanted more kick, so I added double the amount of spice along with the seeds from a whole vanilla bean and a hint of white pepper and ginger. The recipe couldn't be easier: Mix sweetened condensed milk with practically all the contents of your spice cabinet. But when a spoonful or two is stirred into a hot cup of black tea the result is spicy and milky-sweet. It will keep in the fridge for six months, but I can say from experience it won't last that long.
Makes about 1 3/4 cups
14 ounces sweetened condensed milk
2 teaspoons ground cardamon
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground white pepper
Pinch of salt
1 vanilla bean, seeds scraped
In a medium bowl mix together sweetened condensed milk, spices, and vanilla bean seeds until combined.
Transfer syrup to a clean jar with a tight-fitting lid and store in the fridge for up to six months.
To serve, stir a spoonful or two of syrup into a cup of hot black tea.
Photos by Lillian Auld
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