Homemade Chai Syrup
This stovetop chai syrup is dark, fragrant, and layered with whole spices like cardamom, star anise, and fresh ginger. Steeped with black tea at the very end, it makes a rich concentrate that turns any cup of milk into a coffee-shop-worthy chai latte. No preservatives, no artificial flavors – just real spice and a little patience.
Equipment
- Medium saucepan (3-quart)
- Fine-mesh strainer or cheesecloth
- Mason jar or glass bottle for storage
- Wooden spoon
- Measuring Cups and Spoons
Ingredients
- 2 cups filtered water
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 10 whole green cardamom pods (lightly crushed)
- 2 whole star anise
- 1 stick cinnamon stick (Ceylon preferred)
- 6-8 thin slices fresh ginger (no need to peel)
- 1/2 tsp whole black peppercorns
- 4 whole cloves
- 4 tbsp loose black tea (or 4 tea bags, Assam or English Breakfast)
- 1 vanilla bean (or 2 tsp pure vanilla extract) vanilla
Instructions
- Combine water, both sugars, and all whole spices (cardamom, star anise, cinnamon, ginger, peppercorns, cloves) in a medium saucepan. Stir over medium heat until sugars dissolve, then bring to a gentle boil.
- Reduce heat to low and simmer gently for 20 minutes. The liquid will darken and reduce slightly. You should see tiny bubbles around the edges, not a rolling boil.
- Remove the pot from the heat. Add the loose tea (or tea bags) and vanilla bean (if using). Steep for exactly 5 minutes. Do not oversteep or the tea will turn bitter.
- Pour the syrup through a fine-mesh strainer or cheesecloth into a clean jar or bowl. Press gently on the solids with the back of a spoon to extract all the liquid.
- If using vanilla extract instead of bean, stir it in now. Let the syrup cool completely to room temperature before sealing. It will thicken slightly as it cools. Store in the fridge for up to 3 weeks.
Notes
Storage: Keep in a sealed jar in the fridge for up to 3 weeks. Freeze in ice cube trays for up to 3 months – pop a cube into hot milk for an instant latte.
Spice tips: Lightly crush cardamom pods to release oils. Strain while hot to prevent over-extraction. If using ground spices, the syrup may turn cloudy and gritty – stick with whole for the cleanest flavor.
Substitutions: For a lower-sugar version, use 1 1/2 cups total sugar (all white). For caffeine-free, swap black tea with rooibos or honeybush. For dairy-free lattes, oat milk is the creamiest choice.
Spice tips: Lightly crush cardamom pods to release oils. Strain while hot to prevent over-extraction. If using ground spices, the syrup may turn cloudy and gritty – stick with whole for the cleanest flavor.
Substitutions: For a lower-sugar version, use 1 1/2 cups total sugar (all white). For caffeine-free, swap black tea with rooibos or honeybush. For dairy-free lattes, oat milk is the creamiest choice.