Christmas

Vanilla Bean Chai Syrup

January 12, 2014
Photo by buttermeupbk
Author Notes

When we enter firmly into the stretch of January, February, and March, I am always on the lookout to add new recipes to my cold winter month warm beverage repertoire. When I came across a recipe for chai syrup in a Oregon newspaper, I couldn't wait to give it a go. The process 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 last in the fridge for six months, but I can say from experience it won't last that long. —buttermeupbk

  • Makes about 1 3/4 cups
Ingredients
  • 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 salt
  • 1 vanilla bean, seeds scraped
In This Recipe
Directions
  1. 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.

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Review
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. Please email me at [email protected]