Almond milk chai lattes are my weakness.
I love a good amount of creamy froth on top (not for everyone I know), so I should probably call my latte’s something more like “froth-a-chino’s” but I don’t think anyone would know what I’m talking about. I definitely prefer the spicy style chai as opposed to the sweet mild ones, and the type of almond milk is of course important too!
There’s one particular organic brand that uses activated almonds and only has a small amount of rice syrup added for sweetness. It has a lovely mild almond flavour and steams up beautifully to make a thick creamy milk. Fresh almond milk is of course amazing too.
After reading the ingredients of all the chai syrups on the market I found the second ingredient is invariably refined sugar. This of course gave me great incentive to try and make my own healthier version. My first few attempts didn’t turn out that well, they lacked the full flavour I was after and I’m pretty sure this was due to the alternative sweeteners I was trying to use.
But my incentive to create my own chai syrup increased significantly when my naturopath advised me to avoid caffeine for a while. Despite not drinking coffee or black tea, I didn’t really think about chai syrup containing black tea and therefore a small amount of caffeine.
So determined not to give up my beloved chai lattes, I set about creating an amazing chai recipe without black tea or too much sweetener!
The resulting recipe is a not an overly sweet chai syrup, which contains a small amount of raw cane sugar, mainly because the alternative sweeteners I tried didn’t match up flavour-wise. If you don’t want to use cane sugar then definitely feel free to substitute a sweetener of your choice. Raw honey would also be delicious.
The secret to the rich spicy flavour of this chai syrup is the fresh ginger, cracked pepper and a pinch of cayenne. It’s by no means a super spicy chai, the cayenne merely complements the other flavours. And of course you can control how spicy you make your latte by the amount of chai syrup you add.
If you’re a traditionalist and don’t care about the caffeine, then by all means add the black tea – I’ve included this as an option in the recipe below.
To get my almond milk really creamy and foamy I use a Bialetti milk frother which is simply a heat proof double-plunger jug. It’s an amazing little piece of equipment that I highly recommend if you’re looking for a milk frother not attached to a coffee machine. This is not sponsored in any way – I just think their product is good.
This spicy chai syrup can be used for hot drink or iced drinks, and I think would be great as a flavouring in baking or even raw desserts! Enjoy.
Homemade Spicy Chai Syrup
Makes: Approximately 750ml
Prep time: 10 minutes Cook time: 45 minutes
5 cups filtered water
1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey)
10 cm piece fresh ginger, sliced thinly
2 cinnamon sticks
2 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 (optional)
Place all the ingredients into a medium sized pan and bring to the boil (note if you’re using raw honey leave this out and add at the end when you take it off the heat). When the mixture starts to boil, turn the heat down and let simmer for 30 minutes or so – totally cooking time should be about 45 minutes.
Remove the pan from the heat and if using the tea bags place them in at this point. When the syrup is cool enough to handle, strain it through a piece of muslin, nut milk bag or fine sieve. Pour the chai syrup into a bottle, seal and store in the fridge for up to 4 weeks.
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 raw sugar. 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.
To serve hot: place approximately 30ml of chai syrup into a mug and top with heated/steamed milk of your choice.
To serve cold: place 40ml chai syrup into a blender jug with a handful of ice and 1 cup of milk of your choice, blend until smooth.
I am so excited. For years, I’ve been looking for a recipe that works. And this is it. I’ve been drinking the David Rio Chai Tea brand, even though I hated all the nasty ingredients, because it tastes amazing. Finally, this recipe matches that taste – and it’s homemade and so much healthier. I am drinking my first cup right now and got so excited, I had to run back and write this review right away, haha.
The only things I altered were: I used coconut blossom sugar instead of raw cane sugar (it tastes amazing), I used 4 cups of water instead of 5, I skipped the cayenne because I didn’t have any (but will try in my next batch) and I’m blending this syrup with a 1:1 ratio (1 part syrup to 1 part of unsweetend almond milk). I also opted for the black tea.
Again, it’s amazing. It tastes wonderful, spicy, sweet, just the way I’ve always wanted it. And I also found this to be rather uncomplicated to make. The only sad part is I poured another chai tea for my mother, who also loves it, and now my batch is almost gone, haha. Off to make another one soon.
Thank you, thank you, thank you!
Hi Isabel, aww yay!! I’m SO pleased you love this recipe!! Thank you so much for your awesome review. You’ve just reminded me how delicious this chai syrup is, now I’m going to have to make a batch too haha. x