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.
Today: Lillie Auld of Butter Me Up Brooklyn is condensing all the flavors of your favorite chai into a spicy-sweet syrup you can use in your tea or coffee anytime.
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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.
I was born and raised in Seattle. I moved to New York in 2004, and it has been a love/hate relationship ever since.
I moved to Brooklyn in 2010. I have no idea what took me so long. Brooklyn is filled with awesomeness.
I love all things made with butter, drinking bourbon, and wearing leggings.
I do not own a Kitchen Aid mixer (because I haven’t gotten married yet) or have one single drawer in my kitchen (the joys of apartment life) and my counter can’t accommodate a rolling pin without hitting the stove. Yet, somehow baked goods and other kitchen treats make it out alive to butter y’all up.
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