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Chai syrup

Chai Syrup Concentrate

5 from 2 votes
Extremely flavorful chai syrup made with 7 spices and maple syrup. To me this is literally fall in a jar! It is the perfect addition to your coffee or latte, your oatmeal, your jams, pies, literally everything.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 1 bottle of 75 ml
Author: Eloïse Jennes


  • Measuring spoons
  • Saucepan


  • 4 cinnamon sticks* avoid ground cinnamon
  • 30 cardamom pods
  • 1 tablespoon fennel seeds
  • 1 ½ teaspoon cloves
  • ¼ teaspoon black pepper
  • 1 teaspoon ground ginger add 2 teaspoon if you want it more spicy
  • ¼ teaspoon ground nutmeg
  • 300 ml water
  • 2 black tea bags
  • 100 g maple syrup


  • Crush the cardamon pods with the flat side of a knife.
  • Dry roast the cinnamon sticks, cardamom pods, fennel seeds, cloves and pepper for 5 minutes over medium heat.
  • Bring the water to a boil. Prepare the black tea by infusing two tea bags in hot water for 3 minutes.
  • Add the maple syrup, all the spices and the black tea to a small saucepan. Simmer over medium heat for 40 to 50 minutes. Stir occasionally. The syrup should become dark and relatively thick.
  • Strain the syrup using a tea strainer to remove the whole spices. You can also use a nut milk bag or a cheese cloth.
  • After straining, stir the syrup energetically before transferring to an air-tight container or bottle. Shake before using.


*I highly recommend avoiding ground cinnamon. Cinnamon is obtained from the bark of the cinnamon tree and is therefore high in fiber. Fiber can act as a thickener and can give your syrup a slimy consistency.
**Store the syrup in the fridge for 2 to 3 weeks. 
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