Homemade Chai spice syrup

I’m not a big black tea drinker which might seem a little surprising, I just tend to find the flavour too strong and too bitter. One of the few caffeinated drinks I actually like is hot spiced Chai.

I’ve had a fair variety of them too but I’ve gotten a bit tired of either having to get them in town or make it with powder which always tastes grainy especially as you get to the end. Here’s my recipe for making your own at home, a couple of tips – buy your spices as asian supermarkets the packets are bigger and cost half the price. My second tip would be to make sure your water is boiling when you make this, I was a little gentle with the heat and didn’t get my pan up to speed at the start – if you want it to be a really thick strong flavour you need to give it a good boil!

Pour the finished Chai mixture into a spare jam jar and it’d make a tasty gift for valentines or mothers day.


3 cups of water
3 black tea teabags
2 cinnamon sticks
9 cloves
3 star anise
1 tsp ginger
1 tsp nutmeg
bay leaf
1 1/2 tablespoons brown sugar
4 cardamom pods
2 tsp vanilla


1. Pour three cups of water into a medium sized saucepan and put it on the heat until it starts to boil.
2. Add your teabags to the pot and stir to get the tea to start to infuse.
3. Add all your spices – cinnamon, cloves, star anise, ginger, nutmeg, bay leaf, brown sugar and cardamom.
4. Allow to boil and keep stirring for about 25-30 minutes.
5. Take off the heat and pour the mixture through a sieve preferably into a large jug. Stir in your vanilla and leave for the sediment to settle in the bottom of the jug.
6. Pour your mixture into a jar or jug ready to add to steamed milk, when pouring off try to leave the sediment in the bottom of the first jug to pour away later.

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