I used to work in an ice cream shop, but we also served sandwiches and specialty beverages like lattes and cappuccinos. Now I loved that ice cream dearly, but oh boy did I hate that espresso bar, it scared the you what out me anytime someone ordered a hot beverage. Seriously, I dreaded that bar. Whenever I would steam milk, I would always feel like the customer was thinking I was taking too long and needed to get a move on. I was also afraid of messing up someones drink. I was always a nervous wreck around that espresso bar. One of the drinks we made was chai, it was made from a powdered mix, so I thought that that was the only way to make chair, but no, no its not! You can make chai syrup and you can even make it yourself!
For today's recipe we are getting spicy... no, not THAT kind of spicy! More along the lines of dumping your entire spice rack into this recipe. Okay, well not your whole spice rack, there's no paprika or chili flakes in this, thankfully! Chai is a blend of spices that for me evokes warmth and comfort. Some chai blends can be spicy, while others are on the sweeter side of things. Obviously, you can tweak the blend of spices in this syrup to your liking, what I may like is not what you may like!
Now you maybe thinking, "where's the foam?" Well, this is not a latte, so there is no foam to be found. More specifically, I don't have a fancy schmancy espresso machine because I can't afford one, oh well, I shall drown my espresso machine-lacking sorrows in this chai syrup. OH AND SIDE NOTE it is pronounced ES-presso, not "EXpresso" that used to drive me bonkers at the ice cream shop when people would order an EXPRESSO. Oh vey.
Today's post is kind of all over the place, but that is kind of the norm around here. And if you stick with me you get a tasty treat out of it!
While, I am thinking of it, the tea I recommend to be served with this syrup is Harney and Sons vanilla comoro! The vanilla in the tea pairs perfectly with this syrup. I tried another tea, English breakfast, but my favorite was the vanilla comoro!
Homemade Chai Syrup
1 can (14 oz) sweetened condensed milk
2 teaspoons ground cardamom
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon white pepper
pinch of salt
1 teaspoon vanilla
1. In a medium bowl, whisk together sweetened condensed milk, cardamom, cinnamon, cloves, nutmeg, ginger, white pepper, salt, and vanilla, until evenly mixed.
2. Store syrup in airtight jar in the fridge for up to six months.
3. To serve, steep black, then stir in 1-2 tablespoons of syrup. (Be careful of the last sip as it will be full of spices, and you may choke.)
Print Recipe Here
Recipe Adapted from Food52