I adore this recipe. It’s got so much more depth than any one I’ve ever bought. I think my Mom has been making this for a decade, minimum. As written, it’s well balanced and no one flavour punches out at you, but if you want it more peppery? More cinnamon? More ginger? Well then, you can do it however your heart wants.
It makes a lot, but it keeps well by freezing or canning and I’ve yet to regret having a batch of this tucked away for chilly mornings when I need a cozy cuppa.
If you have an Instant Pot, this recipe is super hands-off. Just dump everything in and let it do its thing. It’s also easily made in a large pot on the stove if that’s more your speed. This keeps in the fridge for a few weeks, but you can also freeze or do a water bath can if you want to store it for longer.
Some find this on the sweet side, in which case, use less sugar and see how you like it. If you know you are a “hold the sugar” in your tea type person already, I’d start with less. If using honey, try with half the amount as honey is sweeter than sugar per cup.
Kate’s Chai Syrup
- 1 gallon water 4 litres
- 4 cinnamon sticks
- 10 whole cloves
- 20 whole peppercorns
- 1/3 cup cardamom pods
- 2/3 cup fresh chopped ginger OR I use 1/3 c “tea cut” dried ginger
- 1 tsp salt
- 2 1/2 cups sugar can use honey or maple syrup
- 1/2 cup loose leaf black tea OR rooibos to make it caffeine-free*
- Bring water to a boil, and add the cinnamon, cloves, peppercorns, cardamom, ginger, and salt. Turn it down to a simmer and let it simmer for an hour.
- Add sugar and simmer for a few minutes so it is well combined.
- Turn off the heat. Add your loose leaf tea and let sit for 5 minutes.
- Strain out all your tea and herbs.
- Add water, cinnamon, cloves, peppercorns, cardamom, ginger, and salt into the Instant Pot.
- Put the lid on, set knob to sealing, and set to 5 minutes pressure cook.
- After it’s done, let it naturally release for approximately 30 minutes, then flip the knob to venting.
- It should still be simmering some; if not, turn on to saute, add the sugar, and stir to well combine.
- Add the loose leaf tea and let sit for 5 minutes, then strain out all your tea and herbs.
- Depending on how strong you want it, you will use 1 part Chai Syrup to 3 or 4 parts milk of your choice. Heat them both til they’re your desired temp, froth it if you’ve got a nifty little frother, and enjoy!
- I usually add a hefty splash of chai syrup into a mug, top it up with whole raw milk, then pour it into a small pot and heat over medium heat until it’s steaming.
- Please note these are not official canning instructions but rough notes for you to follow.
- Wash and sterilize your jars. Soak your new lids in hot water.
- Fill your hot jars with hot syrup, wipe the rims, put on lids and rings. Process in a boiling water canner for 15 minutes,
- Remove from the canner, let sit 24 hours in one draft-free place.
- Remove rings, check seals, label, and put away in the cupboard!
- I prefer to freeze liquids in yogurt containers or “32 oz reditainers” I buy off of Amazon. Simply let it cool, fill containers, label, and freeze.
- To freeze in a jar, pick straight-sided jars such as wide mouth pints, wide mouth pint and a halfs or wide mouth quarts. Fill jars with the cooled syrup, leaving 2 inches of headspace. Label and chill in the fridge for 24 hrs before moving to the freezer.