A few years ago my dear yogi friend Chloe hosted a workshop on how to make the perfect chai tea syrup. Now, I have to admit, while it was PERFECT, it also took a whole bunch of ingredients and wasn’t necessarily SIMPLE. So when she recently did a revamp of her chai tea syrup that literally requires 2 ingredients plus water, I was first in line to try!
Guys, she NAILED this. My 3 year old daughter Jude (who has been drinking tea since the ripe ol’ age of 1!) tried a few sips of mine, giving her review as an enthusiastic: “I LOVE it!”
Chai has many warming spices in it that help with digestion (cloves, cinnamon, cardamom, ginger, fennel, black pepper), as well as black tea leaves. Due to the caffeine content, I personally don’t like to have this too late in the day. I’ve found my perfect time to enjoy chai, that aligns with the Ayurvedic clock, is as a post-lunch tea time treat. Since I drink it milky and sweet, it counts as a dessert, and having dessert mid-day gives our digestive fire the most time to work. I think it would also be a lovely morning swap for your cup of coffee, too!
Now, you may be wondering…why make a syrup? Why not just fix a proper cup of tea each time? And while I’m completely with you on making cup-by-cup teas for all my herbal blends, or even the occasional cup of green tea, I truly do feel that to create the perfect cup of chai it requires a little more attention and love. By letting the tea leaves and spices steep for 3 hours when you make the syrup, you’re truly infusing each and every bit of flavor into your cup. (When I make a single cup of chai I always find it’s wayyyyy too weak…anyone else?!)
Without further adieu, here is the recipe I will dub Chloe’s Chai Syrup:
Chloe’s Chai Syrup
15 chai tea bags (I buy in bulk and have been happy with this organic brand)
1/2 cup raw cane sugar (this is complete personal preference, Chloe does 2 cups, so play around and find the perfect sweetness level for you!)
1 liter boiling water
Directions
Put the chai tea bags into the 1 liter of boiling water. Let steep for 3 hours. Squeeze the tea bags and remove, pouring the syrup into a glass container (Mason Jars work great here!) Add in your sugar, stirring until mixed. Refrigerate for up to 2 weeks.
When you’re ready to enjoy a cup of chai, pour one part chai syrup to one part milk, warm up, and savor:-)
And in case you missed it, here’s a phenomenal chocolate chip cookie recipe I make at home on the regular, which is pretttyyyyy healthy, and pairs perfectly with your cup of tea!
Are you a chai drinker? Does this recipe inspire you to become one? Let’s chat in the comments!
Until next week, sending light and love!
Jess (Your Ayurvedic Health Counselor, Making Holistic Health Cozy, Not Clinical)
p.s. you can book your 1:1 Ayurveda Health Counseling session right here on my website. We’ll work together to create simple micro-changes, helping you to feel your healthiest and happiest on your journey of life.
This sounds delicious! I usually find chai way to watery and not strong enough so maybe this is the thing that’s been missing! Thanks for sharing🧡
Thank you for sharing my love of chai! A quick note, I add more sugar but I put less milk when I drink my chai - 1 part syrup, 1 part milk, 2 parts water... This recipe is easy to play around to find your personal best!