Honey Vanilla Masala Chai Recipe (Syrup for Iced or Hot Lattes)
This Honey Vanilla Masala Chai Recipe makes a concentrated syrup for either hot or iced lattes, and is perfectly sweet and richly spiced! If Masala Chai Lattes are your favorite coffee shop drink, save money by easily making Masala Chai concentrate at home.
Add all ingredients except the tea to a medium saucepan; bring to a boil, then turn heat down slightly and boil for 20 minutes with the lid slightly ajar.
Turn off the heat, cover the saucepan, and let it steep at room temperature for 2 hours.
Strain the liquid through a cheesecloth-lined fine mesh sieve, squeezing the cheesecloth to extract all the liquid.
Pour the spicy syrup into a jug and add the tea.
Cover the jug and transfer it to the fridge for 3 days (or longer if you like your tea stronger).
After 3 days, remove the tea bags (or strain out the tea leaves); store the chai concentrate for up to a month in the fridge.
Combine the chai syrup with milk to make hot or iced chai lattes (I use about a 2:1 ratio of milk to chai concentrate, but you can play with the ratio to find what you like).
This recipe makes about 3 cups of Masala Chai concentrate; each serving is 1/2 cup of concentrate. Nutrition information is given per 1/2-cup serving without anything added.
To Make Iced or Hot Lattes: This concentrate is perfect for making either iced or hot lattes. For iced, add cold syrup to cold milk and top off with ice. For hot, add hot syrup to hot milk (and you can top with steamed milk, if available).