Chai Simple Syrup (Starbucks-inspired)
User Reviews
5
Chai Simple Syrup (Starbucks-inspired)
Description
This Starbucks-inspired Chai Simple Syrup starts by toasting whole spices such as cinnamon sticks, cardamom pods, cloves, and fresh ginger to release their fragrant oils. Optional spices like coriander seeds, black peppercorns, and fennel seeds add nuanced heat and flavor complexity.
Water is then added to the toasted spices, followed by sugar to make a syrup; boiling gently for 5 to 10 minutes dissolves the sugar and intensifies spice flavor without over-thickening or bitterness. The syrup is strained to remove solids, resulting in a smooth, sweet liquid with deep chai aroma and warming spice notes.
This syrup can sweeten tea, coffee, or other drinks by providing both sugar and chai flavor in one ingredient. It's versatile for mixing into lattes or cold beverages where the spice blend complements dairy or plant-based milks.
Practical tips include careful handling of hot sugar syrup, saving used spices for making chai tea by further boiling, and storage guidelines. The syrup keeps for weeks to months refrigerated and can be frozen in ice cube trays for long-term storage and convenient usage as needed.
Ingredients
- 1 cinnamon stick
- 13 green cardamom
- 6 cloves
- ½ teaspoon coriander seeds optional
- ½ teaspoon black peppercorns optional, add if you like spice
- ½-1 teaspoon fennel seeds optional
- 5 ginger slices of fresh root
- 1 Cup water
- 1 Cup sugar I use brown demerera sugar but you can use white sugar, date sugar etc
Instructions
Releasing the flavor of the spices
- Optional: Gently bash the spices in a mortar and pestle to release aromas (not to crush them into a powder!) Use a large pot to dry toast the spices over medium-low fire. (Don't use high fire as spices burn easily.)
Making the Chai Syrup
- Once fragrant, slowly pour in the water then the sugar. (If you add the sugar before the water, the syrup will bubble very furiously and may burn you- hot sugar syrup is much hotter than water!)
- Boil for 5-10 minutes. (I prefer 10 as the flavor is sweeter and more full bodied.) However, don't boil for too long or the syrup will become too thick and difficult to use. (If so, simply add some water to thin it out.) Boiling for too long may also develop a bitter aftertaste.
Storing the Syrup
- Allow the syrup to steep and cool, then sieve or strain out the spices. If you did a spectacular job bashing the spices, you may need to use a cheesecloth or nut bag.
- Store in an airtight container in the fridge for a 1 week or more (if your container is sterilised.)
- Tip: you can save the spices to boil again to make tea. I boil mine for 10 minutes and no one can tell it's not a freshly made Masala Chai Tea!
Making Chai Drinks
- Dissolve the Chai Syrup into your black tea, coffee, latte etc. I like to use 1 Tablespoon per Cup of black tea, but you can vary it as per your taste!
Notes
- Handle hot syrup carefully to avoid burns as sugar syrup temperature exceeds that of boiling water.
- Used spices can be boiled again to make chai tea with a strong, fresh flavor.
- Store syrup in a sterilized airtight container in the refrigerator for weeks to months; higher sugar content extends shelf life.
- Freeze syrup in ice cube trays for 6 to 12 months; cubes can be added directly to drinks for ease and portion control.
- Adding about ¼ teaspoon of food-grade citric acid can help preserve syrup freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Jar
Amount Per Serving
Calories 903 kcal
% Daily Value*
| Calories | 903kcal | 45% |
| Carbohydrates | 229g | 76% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 28mg | 1% |
| Potassium | 526mg | 11% |
| Fiber | 12g | 48% |
| Sugar | 200g | 400% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 186mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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