When we enter firmly into the stretch of January, February, and March, I am always on the lookout to add new recipes to my cold winter month warm beverage repertoire. When I came across a recipe for chai syrup in a Oregon newspaper, I couldn’t wait to give it a go. The process couldn’t be easier – mix sweetened condensed milk with practically all the contents of your spice cabinet – but when a spoonful or two is stirred into a hot cup of black tea the result is spicy and milky-sweet. It will last in the fridge for six months, but I can say from experience it won’t last that long.
Ingredients:
- 14 ounces sweetened condensed milk
- 2 teaspoons ground cardamon
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground white pepper
- pinches salt
- 1 vanilla bean, seeds scraped
Instructions:
- In a medium bowl mix together sweetened condensed milk, spices, and vanilla bean seeds until combined. Transfer syrup to a clean jar with a tight-fitting lid and store in the fridge for up to six months. To serve, stir a spoonful or two of syrup into a cup of hot black tea.
No Comments