Chai Syrup

1. 1

   Bring water to a boil and add teabags. Let stand for about 15 minutes.

2. 2

   Squeeze out teabags thouroughly.

3. 3

   Roast dry spices (apart from ginger and vanilla bean) in a pot until fragrant (do not burn!)

4. 4

   Add roasted spices, cubed ginger, vanilla seed, pod and the sugar to the tea and bring to a boil.

5. 5

   Let cook/simmer until syrupy (about 20 minutes).

6. 6

   Pour into small bottles/jars through a sieve.

7. 7

   This will keep months stored in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.