- Place the cardamom pods, cloves, star anise, cinnamon sticks and ginger in the blender jug, insert the measuring beaker and process for 9 seconds/speed setting 7. Push the mixture back down into the container with the spatula.
- Add the brown sugar and 300 ml water and boil without the measuring beaker inserted for 20 minutes/100 °C/speed setting 2, placing the cooking pot over the lid opening to act as a splash guard. Pour the liquid into another container and leave it to stand, ideally overnight.
- Drain it through a sieve and pour it back into the blender jug. Without the measuring beaker inserted, bring the mixture to a boil for 6 minutes/100 °C/speed setting 2. Pour the chai syrup into sterile bottles, seal them and store in the fridge.
This tastes great in hot black tea with a splash of milk, over ice or added to the mix of a spiced Christmas cake.
Bon appétit with Monsieur Cuisine