CHAI GINGER SYRUP

chai ginger syrup

the happy accident

This is a post inspired by someone in the @Homestead RVA community. She asked for the recipe, and I ended up going down a major rabbit hole that resulted in another happy accident (some fantastic tea caramel aka “that was the best thing I’ve ever tasted” -Z Nygren) and then a blog page, and a new website. So thank you! Recipe at the end. Here is the original fb post, in case you are curious or just love Bob Ross:

“I believe in happy accidents. Yes, I just paraphrased Bob Ross. The other day, I accidentally spilled an entire bottle of vanilla extract. Luckily, it was on a glass tray. What to do? I threw some turbinado sugar on it to soak it up, and then I made a body scrub with chai tea and coconut oil. Waste not, want not! Turns out, it’s so delicious, I’m going to keep it as a flavoring for tea or coffee, and it would make a fantastic lip scrub. But this accident set me on 🔥. Next thing you know, I made a Charcoal Matcha Salt scrub (Not so delicious), Chai ginger syrup, and a plethora of infused vodkas which I will feature in another post.

My point in all of this is to inspire everyone to get creative and have some fun without worrying about mistakes. Happy homesteading!”

The key to great cooking is ingredients. Fresh vibrant tea is crucial, and I am partial to Golden Moon Tea, as they are fantastic quality as well as organic. (I am not sponsored in any way, but would totally recommend trying them, as they have a great sampler deal for $3.)

Palm sugar is my favorite for syrups, as it adds an earthy depth that refined sugar does not, and twp rounded mounds are about perfect for one cup of liquid.

Chai Ginger Syrup

Makes 1/2 c syrup

1 cup water

2 T chai tea

1 t chopped crystallized ginger (or grated fresh)

2 disks of turbinado sugar (or 1 c sugar)

Brew a strong tea with loose tea and ginger, or add loose tea/ginger to boiling water in pan, turn off heat and then strain after two minutes. Return strained tea to pan. Bring to boil, add sugar, stir, and lower to a slow bubble, low-medium heat. Cook for 5-10 minutes, stirring occasionally, until liquid reduces by half. Cook longer for a thicker syrup, but overcooking will result in a caramel, that might be really delicious, but won’t be syrup.

This is delicious in coffee or tea, added to Grand Marnier for a cocktail, or drizzled over ice cream.

Cheers!