Saturday, January 25, 2014

Homemade Vanilla Chai Syrup

I procrastinate.

I even begin this year by procrastinating in so many different levels and if it was a job then I would be a certified professional procrastinator. After a mind blowing, gut wrenching final test last semester, I reckon I deserve myself a good rest from baking bread, studying, and spending money on social life, which I actually don't have but I'm just saying it to make me sounds less nerdy, before the new semester truly starts. God knows the books I shall be reading next semester will be heavy enough to be door stoppers.

With the heavy downpour in Jakarta lately and lots of games and books on sale in the appstore, this nerdy mother really doesn’t want to go anywhere except when she really needs to. So all I have to do is make sure my pantry is well stocked emphasizing on the ingredients to make hot, steamy, comforting dishes and hot, steamy, comforting drinks.

One of my daughter’s favorite hot, steamy, comforting drinks is milk tea. Not the artificially tasting, icky, and sugary milk tea that comes from sachets. Ever since her dad introduced her to Starbucks milk tea, she has always said that Starbuck’s milk tea is really good. Only really good because I happen to make super good chai milk tea and for a little girl who grows up with spices, homemade chai wins.

I have to admit that to make a superb cup of chai, one needs to provide a little more time for brewing. So when I came across this life saving, express way to make chai milk syrup, I make sure that this syrup is available 24/7 in my house.

We will start with the sinful thing that everyone loves, condensed milk.

Scrape the vanilla seeds from the pod, grind the cardamom, grate the nutmeg, and add other spices. Now, breathe the scent and tell me you're not happy.


There you have it! A heavenly concoction.

Vanilla Chai Syrup
Adapted from
1 can white condensed milk
3 tsp ground cardamom
1 tsp freshly grated nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground clove
1/4 tsp ground white pepper
A pinch of salt
1 vanilla bean, scrape the seeds

Oh, dont forget.. brew your black tea...

Then stir a spoonful of syrup or two or just as much as you like into your tea.

You can keep the syrup in a jar, refrigerated, for up to six month. But who are we kidding? It will even take you a serious willpower to not lick the spoon that you used to stir the syrup with.

Is it better than Starbucks? Do you really have to ask?

Do I help you save money? Then help me with my homework.

Keep your family warm,

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