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
about 1 3/4 cups
sweetened condensed milk
ground white pepper
vanilla bean, seeds scraped
In This Recipe
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.
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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