Authentic Spicy Chai Syrup


  • 5 cups filtered water.
  • 1/2 cup Skinny Sugar Raw (brown packet).
  • 10 cm piece fresh ginger, sliced thinly.
  • 2 cinnamon sticks.
  • 3 star anise.
  • 6 cardamon pods, cracked open.
  • 2 tsp whole cloves.
  • 2 tsp freshly ground black pepper.
  • 2 tsp ground cinnamon.
  • 1 tsp ground nutmeg.
  • 1/2 tsp pink Himalayan salt.
  • 1/4 tsp vanilla powder.
  • pinch cayenne pepper.
  • 4 black tea bags.


  1. Place all the ingredients into a medium sized pan and bring to the boil.
  2. When the mixture starts to boil, turn the heat down and let it simmer for around 30 minutes or so – totally cooking time should be about 45 minutes.
  3. Remove the pan from the heat and place the tea bags in.
  4. When the syrup is cool enough to handle, strain it through a piece of muslin or fine sieve. Pour the chai syrup into a bottle, seal and store in the fridge for up to 4 weeks.
  5. The leftover spices can be used to make a second batch of chai syrup, simply add them to another 5 cups of water and 1/2 cup of Skinny Sugar Raw. If it looks like you lost a lot of the ground spices in the sieving process simply add some more of these, and follow the cooking instructions above.

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