This homemade premium Chai Syrup brings the perfect blend of aromatic spices like cardamom, ginger, and roses directly to your coffees and teas, as well as other desserts. It delivers all the flavors of masala chai in an easy to make syrup.
Lightly crush the cardamom pods, ginger, peppercorns, edible roses, cloves, cinnamon stick, and star anise in a mortar and pestle.
Transfer the crushed spices to a sauce pan on medium heat. Dry roast for no more than a minute.
Pour in the water and simmer the spices for 4-5 minutes. Remove from heat and add the tea bags, sugar, and vanilla extract. Stir until the sugar fully melts.
Allow the tea bags to continue to steep as the syrup cools. Once it has cooled, strain the syrup into a syrup bottle.
Use 1 ounce for lattes, smoothies, dessert toppings, etc.
Notes
Store the chai syrup in an airtight syrup dispenser for up to two weeks at room temperature, or in the fridge for up to a month.
Adjust the spices according to personal preferences - i.e. if you like more cinnamon, add a second stick. The amounts of spices in this recipe are based on high quality, single origin spices. Please taste the syrup and adjust accordingly by adding spices or reducing in the next batch.