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Chai Syrup

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
serves

Introduction

Welcome to my latest obsession.

You might want to sit down before I say this next part – I’m trying to cut down on my caffeine consumption (I know, who am I and what have I done to Naomi?).

With the weather getting rapidly colder and the days darker, I’m looking for comfort and warmth and this chai syrup is all of that.

Be warned, it’s my take on the spice mix so it might be a bit unusual but you can mix and match spices to your preference.

This recipe is super adaptable and can be scaled up depending on how addicted you are to curling up with a cup of it while you inhale the spicy aroma.

I brew mine with rooibos tea for the ultimate chill factor and my afternoon chai time has become a sacred part of my day.

The recipe

Ingredients

100 grams dark brown sugar (I love to use rapadura)
100 ml maple syrup
200 ml water
15 Cardamom pods
10 Black peppercorns
5 Dried juniper berries
10 Cloves
6 Star anise
3 cinnamon sticks
Thumb-sized Fresh ginger, sliced
Peel of 1 orange
3 Bay leaves

Directions

Step 1
Place the sweeteners and water in a saucepan and heat over medium heat until the sugar dissolves.
Step 2
Place the cardamom, cloves, peppercorns and berries into a bowl and gently crack with the end of a rolling pin. Don’t grind them, you just want to crack them open.
Step 3
Break the cinnamon sticks in half and add to the bowl.
Step 4
Once the sugar has dissolved, place all of the other ingredients into the pot and bring to the boil.
Step 5
Turn off, cover and let steep for at least 6 hours.
Step 6
Strain through fine mesh strainer or cheesecloth and store in a bottle in the fridge.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
© NAOMI SHERMAN FOOD CREATIVE 2022
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