Releasing the flavor of the spices

Cup of Yum
1. 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

1. 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!)
2. 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

1. 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.
2. Store in an airtight container in the fridge for a 1 week or more (if your container is sterilised.)
3. 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

1. 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!