Dino came across this post over on New York Bakeshop’s blog about making your own chai concentrate and was really anxious to try it out. We love chai lattes, dirty chai lattes, and chai spiced tea, so this was a great thing to make and have on hand. I completely forgot to take a picture of this one – oops!
Chai Concentrate Syrup
Adapted from a recipe at Oregon Live by New York Bakeshop
Makes about 1 1/2 cups (enough for about 24 cups of tea)
1 can (400ml /14oz) sweetened condensed milk
1 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
pinch of freshly ground black pepper
In a plastic container mix together the sweetened condensed milk and the spices until everything is well combined. Cover and store in the fridge.
To use, brew a cup of black tea as usual (I always drink English Breakfast) and add syrup to taste: two teaspoons for a slightly sweet and spicy cup, or a tablespoon or more for sweeter, milkier tea. If your spices are coarsely ground you can add the syrup directly to a teapot and pour the tea through a small strainer.
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