Vanilla Bean Chai Syrup

By • January 12, 2014 19 Comments



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

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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
  • pinches salt
  • 1 vanilla bean, seeds scraped
  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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