Everyday Ginger Chai Syrup

I’m a big fan of  little food luxuries like artisan chocolates, real vanilla beans, or an excellent cup of gourmet coffee.  After all, what’s the saying?  Life’s too short for bad coffee?  Well, I think that goes for tea as well.

I love chai, but have found that the commercially available varieties (whether in powder, liquid concentrate, or tea bag form) fall short of my expectations.  The traditional method of simmering spices with tea is clearly the way to go, but who has time to do that every morning?

It finally occurred to me to make a spiced chai syrup to add to plain black of green tea.  You get all the complex spice of the traditional method but it won’t take any longer to make than your basic cup of tea.


Everyday Ginger Chai Syrup


* 2 cups sugar
* 1-1/4 cup water
* 2-inch piece ginger, sliced into several pieces
* 4 pods cardamom, smashed
* 3 cloves
* 2 sticks cinnamon
* 1/2 teaspoon whole black peppercorns
* pinch salt


Combine the ingredients in a heavy bottomed saucepan. Bring to a boil and then reduce heat and simmer until is has thickened slightly. Let cool and then strain into a jar of bottle. Store leftovers in the refrigerator.

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6 Responses to “Everyday Ginger Chai Syrup”

  1. #
    Dixie — March 5, 2012 at 7:17 am

    How can I cut the sugar from this? Do you think it would work with stevia or spelda?


  2. #
    Anonymous — March 5, 2012 at 2:25 pm

    Would Honey or Agave Syrup work instead of sugar?


    • CATE — March 6th, 2012 @ 6:17 am

      You should be able to use honey… I've seen honey simple syrups that are in a 1-to-1 ratio. So just simmer about a cup of honey with an equal amount of water with the spices.

      I haven't seen many agave simple syrup recipes before so I'm not sure how that would work.

      Good luck!


  3. #
    Elisa — November 22, 2012 at 4:06 am

    Hi there and thanks for the recipe, I’ll definitely be trying this! Can you tell me how long this usually keeps in the fridge?


    • Cate — November 22nd, 2012 @ 10:00 am

      Hi Elisa- it always gets used pretty quickly around here, but it should definitely keep at least two weeks or so. Hope you like it!


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