The chai latte is hot, milky, fragrant, gently spicy, and popular in cafés everywhere. However, despite the fact that it’s served in coffee shops and named after the latte, it actually contains no coffee whatsoever. Dry roasting the chai spice mix brings out even more aromatic flavors. You can do this in the oven, but I prefer to use the stove and the same saucepan for making the simple syrup. Anyone can buy syrup, but you can also make your own syrup! Here, I’ll briefly talk about my favorite vegan chai syrup recipe. As always, you can find all the details at the end of this post. Ingredients for homemade chai syrup

Pro tip, I came up with the following idea by accident because I felt it is a pity throwing away the delicious smelling spices after straining them. I therefore put them on a plate and stirred them once every day. When I baked something, I put the plate in the already switched off and still warm oven to dry it further. The result is a super nice natural room scent. Chai Latte Recipe Follow our easy recipe below so you can have your homemade Chai Syrup! | Image from baking_by_veronika This Chai Latte recipe has the sweet and spicy flavor that you love, and can be made at home in just minutes. It’s dairy-free, naturally sweetened, and makes a great healthier alternative to the kind you’d buy at a coffee shop.Sugar -This is a sweetened chai syrup. The sweetener can be regular white sugar, brown sugar, or something less refined such as brown rice syrup, coconut sugar, honey, or maple syrup. Bear in mind that some sweeteners, such as honey or maple syrup, may change the taste of the syrup. Chai as the Western world knows it has been grown in India for many thousands of years. The word chai originates from the Hindustani word for all and any tea, which has grown in the Assam region for millennia. Leaving language technicalities aside, chai does now seem to be the accepted word to use when asking for the type of drink that is flavoured with these wondrous Indian spices. Here’s a breakdown of the usuals on the menu: When the potatoes are done, rinse them briefly in cold water. Then peel and slice while still warm, but not too thin (otherwise they all break).

Finally, the open question is how to make chai tea latte with chai syrup. Preparing Chai Latte almost doesn’t deserve its own chapter, because you simply take one or two tablespoons of your homemade chai latte syrup and mix it with (plant-based) milk. Tip: To make it last longer, freeze in ice cube trays and use in frappuccinos or iced drinks for a more potentness chai flavour.After that, we heat the elixir, then serve the customer’s milk of choice and foam it up as we would with normal latte. After pouring the milk and the foam, we finish it up with some cinnamon powder, give it a swirl and top it off with star anise.” You can use honey or maple syrup (don’t use honey if you need this to be low fodmap or vegan). Honey and maple syrup are both much sweeter than regular caster sugars so only use half the amount of white sugar. In this case that would be about 5 tablespoons honey/maple. I made this concentrate with my fingers crossed,but as I made it the small was amazing. I accidentally forgot the lemon so I mixed it in at the end after removing all of the whole spices and tea bags. The ingredients for chai syrup are very similar to a cup of masala chai, but of course, with lots of sugar.

Once the sugar has dissolved, tip the dry spices, including the star anise, along with the slivers of fresh ginger into the pan and bring to the boil, then remove the pan from the heatPhoto credits: Theo Crazzolara, Philippe Teuwen, Scott Dexter, James Boulanger, Dona Chai, Willen Kollenburg Fennel seeds, star anise, and even chili would do well in syrup too. But I like it best without all of that. As always, if you try something different please leave a comment below so we can all benefit from your experience.