Beverage, gluten-free, tea, vegetarian
sweetened condensed milk
use sweetened condensed coconut milk for vegan version
ground white pepper
seeds from one vanilla bean
of sea salt
In a medium bowl combine all of the ingredients. Mix until fully incorporated.
Pour the syrup into a clean jar fitted with an air tight lid (
The masala chai syrup will keep for up to six months in the refrigerator.
Stir 1-2 tablespoons of syrup into a cup of freshly brewed
and drink up.
The ratio of tea to syrup is a personal preference so feel free to adjust the ratio to your liking
The spices in the syrup will settle over time so be sure to stir the syrup before use.
I recommend using fresh organic spices to achieve the best flavor. Old spices loss much of their essential oil and their flavor is muted
Instead of throwing away the leftover vanilla pod I recommend adding if to your sugar jar to create a wonderful vanilla scented sugar.
Special Equipment: Glass jars with air tight lid, such as mason jars
Adapted from: Lillie Auld of Butter Me Up Brooklyn