When we enter firmly into the stretch of January, February, and March, I am always on the lookout to add new recipes to my cold winter month warm beverage repertoire. When I came across a recipe for chai syrup in a Oregon newspaper, I couldn't wait to give it a go. The process couldn't be easier - mix sweetened condensed milk with practically all the contents of your spice cabinet - but when a spoonful or two is stirred into a hot cup of black tea the result is spicy and milky-sweet. It will last in the fridge for six months, but I can say from experience it won't last that long.

Share: