I love iced chai from Starbucks. I originally created this recipe as a replacement for that, when I was pregnant with Lyric in the sweltering summer heat and trying to get my fix and still stick close to a budget. Now that it’s getting colder and winter is asserting itself, I’m craving a nice, hot chai that I can curl up under a blanket and sip, perhaps while cuddling a cat or two (I’d say cuddling my toddler, but unless she’s sick, tired, or injured, there’s not much sitting still happening there.) This syrup is fairly amazing blended into a vanilla milkshake, too, or drizzled on top of ice cream.
Most of the “copycat” recipes I found online for making chai syrup called for plain black tea and a number of spices (most of which I do actually have on hand at any given time) but in the interest of keeping it simple, and because I had a box of Stash chai teabags in my cupboard, I decided to allow the professionals to blend my spices for me. Tazo would probably be even closer to the actual Starbucks product, but Stash is one of my favorite tea brands, so I usually have it on hand.
- 15 chai teabags (I prefer Stash or Tazo)
- 5 cups boiling water
- 1 1/2 cups sugar
In a saucepan, steep teabags in boiling water for 20 minutes. Remove bags and add sugar. Bring to a boil and reduce liquid by half. Store in a tightly-sealed container in the refrigerator. To serve as an iced beverage, pour a few tablespoons over ice in a tall glass, and top off with your choice of milk.