For a lighter-colored chai syrup, you may need to strain the mixture twice to remove any leftover spice particles and use all granulated sugar instead of brown. Serving Suggestions

Monin Syrups – Coffee Supplies Direct

Without sugar, additives, flavor enhancers, or glutamate - all natural, healthy, vegan, organic (if you like) and gluten-free. On the other hand, chai concentrate is a drink. It’s usually combined with water or milk for lattes. More Delicious Chai Recipes Store the chai syrup in an airtight syrup dispenser for up to two weeks at room temperature, or in the fridge for up to a month. First, rinse the bottles *) with hot water. I do this by putting the bottles with the swing top on them (which are each open) in the sink. Then I boil water with the kettle and pour it into the bottles and also something over the caps. I'll leave it like that for a few minutes. Then I empty the bottles. Protect your hands with a tea towel as the bottles are very hot! Then let the bottles dry upside down, against the wall and leaning against each other.To scale the recipe, follow the instructions on your tea, i.e. 1 tea bag is usually equivalent to 1 serving of tea, and 1 teaspoon of loose leaf is equivalent to 1 serving of tea for most brands.

Homemade Spicy Chai Syrup - Swoon Food Homemade Spicy Chai Syrup - Swoon Food

g powdered sugar for the dough & approx. 90 g extra for dusting and rolling the baked vanillekipferl Chai syrup has all the warm and cozy fall chai spices we crave: cinnamon, cloves, ginger, cardamom and more. The recipe is versatile, and you can add extra of the spices you love or less of the ones you don’t. One common mistake I’ve noticed is oversteeping the chai spices. This can result in a syrup that’s far too strong or has a bitter taste. While it’s crucial to steep the spices long enough to impart theirOnce it’s completely cool, strain out the spices and tea, decant the syrup into a clean mason jar or airtight container and keep it in the fridge ready for a homemade chai latte whenever you like! Serving This easy Chai Syrup recipe is an infusion of aromatic Indian chai spices and a sugar-based simple syrup. Warm spices like cinnamon, ginger, cloves and star anise are what make this sweetener so flavorful. You can enjoy the syrup with either cold or warm vegan milk. I use about 1-2 tablespoons of syrup per cup/glass. By the way, you can replace half of the milk with water (mix a water-milk mixture with the syrup). It doesn't necessarily taste better, but it is still tasty and reduces milk consumption, which in turn is cheaper, and so we don't have to carry that much home. Remove the syrup from the heat and set aside. Let it cool slightly before adding the vanilla extract. Attentive followers will notice that I shared the recipe here last year. Yes. But because I love vanillekipferl so much, they had to go on the blog. And because I’m getting kitschy with my daughter, and I’m slowly moving from a Grinch to a Christmas fan (I already decorated our little tree, lol, couldn’t wait), a video had to be made. 😁