The Sweet Taste of Chai Tea Latte Success
Readers, I’m about to ruin Starbucks chai tea lattes for you.
Fall is my favorite time of year, and nothing gets me more excited than ordering my first of many chai tea lattes at Starbucks and enjoying it in the beautiful crisp weather.
But it’s a pretty expensive habit, so I thought to myself, “Hmm, why don’t we just make it home?” I did a little research on how to make chai tea syrup and here’s what I came up with:
- 6 cups water
- 6 black tea bags
- 6 cups of light brown sugar
- 2 tsp cardamom pods
- 4 tsp cinnamon
- 1 tsp ground clove
- 3-4 thin slices of ginger
- 2 bay leaves
- 2 tbsp vanilla extract
First things first, bring a pot of water to a boil. Once that happens, add in your tea bags. We used Tetley’s British Blend because that’s all we have in our house at the moment, but feel free to use other brand varieties of black tea. Let that come to a simmer.
Then, pour in all 6 cups of brown sugar. I actually messed up on this part because I used honey instead of sugar. Oops. In order to make good syrup, sugar is the way to go. Let that come to a boil before turning it down to a simmer. I took this time to pour in all the lovely spices. I lightly crushed some cardamom, using a mortar, to get into the pods inside of it. I also threw in two bay leaves, some ground clove, and lots and lots of cinnamon. Lily and I are big on cinnamon, so I went a little heavy on that. No regrets whatsoever.
STIR CONSTANTLY. I cannot stress this enough. It will take about 20-30 minutes for the mixture to thicken, but it is well worth it. Once that happens, let it cool for about 10-15 minutes.
This part is very, very important and crucial to the whole chai tea latte experience. Get a fine-grid strainer and pour the syrup through it, so that the tea grains don’t seep into the syrup. You want a smooth texture rather than a grainy one.
Now for the fun part. Lily heated about two cups of milk on the stove at a medium heat. You don’t need it to be super hot - just warm. In two mugs, pour two tablespoons of the syrup and one cup of warm milk. Use a spoon and stir well. Lily and I added in another dash of cinnamon because clearly, we can’t get enough of that stuff.
Caution: you will get addicted to how good this is and you won’t be able to enjoy a chai tea latte at Starbucks like you used to. It’s that fantastic.
Stay tuned for more fall recipes! Let us know what you think about this recipe at email@example.com. We love hearing from you!
Until next time -