vanilla bean chai syrup

Very few people will talk about the fact that if you live in Oregon for any amount of time then The Secret of Chai will be reveled to you. Playing The Oregon Trail in elementary school for six years straight doesn’t count.

Great lengths are taken to keep this secret totally classified information.

Using the phrase “classified information” in a sentence makes me feel like a spy.

Except how many spies do you know that say “totally”?

Now is as good of a time as any to say that if you read that five page article on the creation of the game that taught history to the youth of the 90s then you are awesome.

I feel guilty calling this a recipe. I also feel guilty for living so many years of my life without thinking of this outrageously simple idea but I guess I’m justified in sharing this recipe having lived in Oregon for one of those years. Knowing the power of Oregon Chai or not, you need this nectar of the gods to get through the cold months ahead.

A boring mug of black tea is instantly jazzed up with just a spoonful of this concentrated spiced syrup and a hint of brown sugar. Wintertime will fly by and before you know it it will be time for picnics and sundresses and glasses of cold iced chai.

Vanilla Bean Chai Syrup
Makes about 1 1/2 cups or enough for the winter months ahead

Inspired by theKitchn via The Oregonian

1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cardamon
1 teaspoon cinnamon
1 vanilla bean, seeds scraped
1 14-ounce can sweetened condensed milk

Mix spices, vanilla bean seeds and condensed milk together in a small bowl. Transfer to a clean jar with a tight-fitting lid. Store in the fridge for up to six months. To serve, stir a spoonful or two into a cup of black tea – a hint of brown sugar optional.