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Chai Spice Syrup

By • Updated September 2026
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This homemade chai spice syrup is a versatile liquid concentrate that brings together robust black tea, warming cinnamon, aromatic cardamom and cloves in a silky, shelf-stable bottle. Unlike the dry chai spice mix you'd stir into porridge, this syrup is designed to be poured: swirl it into hot or iced lattes, shake it into autumnal cocktails, or drizzle over vanilla ice cream. Because it contains brewed tea, the concentrate develops a deeper, more complex flavour than spice-only syrups, with gentle tannins balancing the sweetness.

Bottling hot syrup cleanly is where many first attempts go wrong—sticky drips down the jar, fingers scalded, and half your batch wasted on the worktop. A preserving funnel solves all of this. Its wide, stubby shape sits securely in the neck of your sterilised bottle, guiding boiling-hot syrup in one smooth pour while keeping your hands safely clear. You'll strain the spiced tea directly through muslin into the funnel, capturing every drop of that amber liquid without mess. The result? Professional-looking bottles of masala chai–inspired syrup, ready to gift or stash in your fridge for up to three weeks.

Chai Spice Syrup
Prep Time5 mins
Cook Time15 mins
ServingsMakes approx. 400 ml
DifficultyEasy

Ingredients

  • 500 ml cold water
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 1 cinnamon stick (about 7 cm)
  • 8 green cardamom pods, lightly crushed
  • 6 whole cloves
  • 4 tsp loose-leaf black tea (Assam or Ceylon)
  • ½ tsp vanilla extract (optional)
Nutrition per serving:
Calories: 85 kcal
Fat: 0g
Sugar: 21g
Protein: 0g

Instructions

1
Simmer Spices: Pour the water into a medium saucepan and add both sugars, the cinnamon stick, crushed cardamom pods and cloves. If you prefer a stronger crushed-spice profile, lightly crack the cinnamon stick before adding. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely—about 3 minutes.
2
Brew Tea: Remove the pan from the heat and immediately stir in the loose-leaf black tea. Cover and steep for 8 minutes. The spice warmth will meld with the tea's tannins during this rest, creating a balanced, layered flavour. Stir in the vanilla extract, if using.
3
Strain: Line a fine-mesh sieve with a square of muslin or a clean J-cloth, then set it over a heatproof jug. Pour the syrup through to catch all the tea leaves and whole spices. Gently press the muslin to extract every drop of liquid, but don't squeeze too hard or you'll cloud the syrup.
4
Funnel & Bottle: Sterilise a 500 ml glass bottle (pour boiling water into it, leave 30 seconds, then tip out and air-dry). Sit your preserving funnel snugly in the neck of the bottle. Slowly pour the hot syrup through the funnel in a steady stream—the wide bowl catches any splashes and keeps your hands safely away from the heat. Cap immediately while the syrup is still warm to help create a seal.
5
Cool & Store: Let the bottle cool to room temperature on the counter, then refrigerate. The syrup will thicken slightly as it chills. It keeps in the fridge for up to 3 weeks. Use 2–3 tablespoons per mug of steamed milk for a quick chai latte, or shake 30 ml with bourbon and lemon juice for an autumnal cocktail.

🫖 Equipment You'll Need

A preserving funnel is essential for bottling hot syrups without burns, spills or sticky worktops. Its short, wide bowl sits securely in the neck of jars and bottles, guiding boiling liquid in one controlled pour while keeping your fingers well away from the heat. For this chai syrup—strained straight from the pan while piping hot—a good funnel means you'll capture every precious drop in the bottle, not down the side of your cupboard.

See our preserving funnel picks →

Expert Tip: Double-Strain for Crystal-Clear Syrup

If you're gifting bottles or prefer a jewel-bright syrup, strain twice: once through muslin to catch the tea and spices, then a second time through a coffee filter into the funnel. It takes an extra two minutes but yields a professional, sediment-free pour every time.

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