A super simple Chai sugar syrup made with spices, water and sugar. Can be used to flavour cake, pie, oatmeal, pancakes, ice cream, drinks and so much more!
If there’s anything Chai spices remind me of, it’s the weather getting colder. When I drink a cup of Chai tea (Chai latte!) I find myself dreaming of leaves turning bright yellow, orange, brown or red. My mind wanders off to the last time we had snow here in the Netherlands, and I get the sudden urge to light some candles and snuggle up with a blanket 😉 Because I don’t always have time to brew some Chai tea from scratch, I’ve decided to make a batch of Chai sugar syrup.
Just when I started getting used to new season, Dutch weather starts playing tricks on us again. A couple days ago it was close to 0 degrees Celsius at night, and now we’re back to 14?! I can walk outside with my coat opened and I’m not even cold, while a week ago I was still freezing even though I was wearing my gloves. Hmmmm.
Not that I’m complaining or anything, I’m not really good at surviving in cold weather. It’s just annoying sometimes, that’s all. And I usually get the flu around season-changes, so now my body is very confused!
However, I do love the first signs of the cold season kicking in. The leaves I mentioned before, so pretty! I’ll add a picture I took with my phone so you can see what I mean. Such a gorgeous day that was, I walked to the farmers market and did my shopping there, and then I continued to the library where I do a lot of my blogging. When I went home I felt like taking a little detour even though it was rather cold, and then I took this:
Pretty, no?Chai sugar syrup to flavour cake, oatmeal, pancakes, ice cream, drinks and so much more! @VivianSAACClick To Tweet
Chai sugar syrup
The word “sugar” is enough for many people to click a page away, put a product back on the shelf or order something else on the menu. Sugar is labelled as “the devil”, and so-called sugar free options get more and more popular. I’m not an expert, but I’ve recently learned that it’s not all as black and white as we are made to believe!
As I understand it, our body doesn’t really differentiate between e.g. honey, maple syrup, sugar etc. More and more articles I’ve read claim that our bodies react the same to honey as they do to sugar, which means one is not necessarily worse than the other. I’ve been thinking about this a lot, and I do know that I use less honey than I would sugar in terms of grams… I hope to learn more about this soon.
Anyway, moral of this story is that I do not fear sugar. Or butter. Food just gets better with either one, don’t you agree? Haha!
Oh, but you don’t have to worry about this syrup being super bad for you or anything. I use just a little bit in my oatmeal or yoghurt, and it adds such a nice and subtle flavour! I find it very comforting, in a way. Like Autumn in liquid form :p
So! I think it’s time to share this recipe with you… As always, thank you so much for reading/pinning/sharing, your support means the world!
- Sugar, 300g
- Peppercorn, 3
- Cardamom pods, 3
- Cinnamon, 1 stick
- Cloves, 3
- Fresh ginger, slice of about 1 cm
- Black tea, 1 bag
- Heat up one litre of water in a large pan. Add the sugar, and stir until dissolved.
- Add the herbs and tea to the sugar water, and let this simmer for around 5 minutes. Remove the tea bag.
- Turn heat to high. Cook for around 20-30 minutes, or until thick enough.
- Store in a bottle in the fridge, and enjoy!