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Instructions. Stir the sugars and water together in a pot, bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the chai spice and cook for a further 5 minutes. Remove from the heat, stir in the vanilla and allow to cool. Strain in a fine mesh strainer (or mesh bag) over a bowl.
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Pour into container. Ginger syrup: Allow mixture to simmer on low heat with ½ to 1 tablespoon finely minced fresh ginger in syrup for about 40 minutes. Strain and cool. Citrus syrup: Add zest of 1 orange or lemon and about 1 tablespoon of citrus juice to ½ cup of syrup. Simmer on low about 40 minutes.
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Place the hot water, milk, and chai syrup in a large mug. Using a milk frother or immersion blender, whip the mixture until it is frothy. Add the espresso and vanilla extract, stirring to combine. Serve immediately, garnished with a pinch of cinnamon if desired. Keyword Skinny Chai Tea Latte Starbucks Copycat Recipe.
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1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.
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Combine both sugars, water and sliced ginger with the spices in the saucepan. Add some grated fresh nutmeg, if desired. Bring to a boil and reduce to a simmer for 5-10 minutes, stirring often. The sugar should be completely dissolved. The longer the spices steep in the syrup, the stronger the chai flavoring will be.
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