vanilla bean chai syrup

January 23, 2012

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.


{ 10 comments… read them below or add one }

Sidra January 24, 2012 at 12:49 am

I basically made this tonight and then looked at your blog and here it was!! Looks amazing! xoxo


Lillie January 26, 2012 at 11:17 pm

So easy and so good!!


Ali January 24, 2012 at 5:16 pm

Yum, this is going to be a big hit at our house! I think we might be keeping Oregon Chai in business with our purchases alone, and while I love it, it would be amazing to make it on our own. I’ll try this recipe and let you know! Thanks for the tip 🙂


Lillie January 26, 2012 at 11:17 pm

I actually thought of you both while making this. 🙂 Enjoy!


Sam H January 29, 2012 at 5:28 pm

Lillie! I love this! I made it this morning. I’ll admit that after my first cup I decided to add another 50% of all the spices. But I’m spicy! Dory thinks the syrup would be great on vanilla ice cream. And we both want to see a chai spice inspire cinnamon roll!


Lillie January 30, 2012 at 1:21 pm

CHAI CINNAMON ROLLS!! I am already jotting notes down on how I can make such an amazing creation… 🙂


Elizabeth August 28, 2012 at 3:54 pm

So if I was to use this in iced tea it would be like bolthouse farms vanilla chai tea?


Lillie August 29, 2012 at 1:27 am

Hm, I think you would need to mix it with a splash of hot water (or hot tea) first just to dissolve the condensed milk, but then add iced tea and some ice cubes. I bet it would be delicious!


Lindsey January 3, 2013 at 9:32 pm

I made this and added it to peppermint tea and it was DELICIOUS!!


Kelly T February 5, 2013 at 7:42 pm

I made this last night and had it this morning, sooo good! Much better than store bought 🙂 I don’t think I will drink store bought any more, plus this is much cheaper. Great recipe, thank you so much! You have so many yummy sounding recipes will have to make more.


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