Description
A refreshing Raspberry Vanilla Chai, blending sweet raspberry puree with aromatic vanilla chai syrup and creamy milk. Enjoy it iced or hot!
Ingredients
Scale
- 12 ounces fresh raspberries (about 3 cups)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 4 cups water
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 6 black tea bags (English Breakfast or similar)
- 2 cinnamon sticks
- 10 whole cloves
- 10 green cardamom pods, lightly crushed
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 vanilla bean, split lengthwise and seeds scraped (reserve pod)
- 1 teaspoon vanilla extract
- Ice cubes
- Milk of choice (dairy, almond, oat, soy, etc.)
- Optional: Whipped cream, fresh raspberries, cinnamon stick for garnish
Instructions
- Combine Ingredients: In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
- Cook the Mixture: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
- Simmer and Reduce: Reduce the heat to low and continue to simmer for about 10-15 minutes, or until the raspberries have broken down and the mixture has thickened slightly. Stir frequently to prevent burning. The mixture should coat the back of a spoon.
- Strain the Puree (Optional): For a smoother puree, strain the mixture through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible. This will remove the seeds. If you don’t mind the seeds, you can skip this step.
- Cool the Puree: Transfer the raspberry puree to a heat-proof container and let it cool completely to room temperature. Once cooled, cover and refrigerate until ready to use. The puree can be stored in the refrigerator for up to 5 days.
- Combine Water and Sugars: In a large saucepan, combine the water, granulated sugar, and brown sugar.
- Add Spices and Tea Bags: Add the black tea bags, cinnamon sticks, whole cloves, crushed cardamom pods, ground ginger, ground nutmeg, and the vanilla bean (both the pod and the scraped seeds) to the saucepan.
- Bring to a Simmer: Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugars.
- Simmer and Infuse: Once simmering, reduce the heat to low and let the mixture simmer gently for 20-25 minutes, allowing the spices and tea to infuse into the syrup.
- Remove from Heat and Steep: Remove the saucepan from the heat and let the mixture steep for an additional 15-20 minutes. This allows the flavors to fully develop.
- Strain the Syrup: Strain the syrup through a fine-mesh sieve into a clean container, discarding the tea bags, cinnamon sticks, cloves, cardamom pods, and vanilla bean pod.
- Add Vanilla Extract: Stir in the vanilla extract.
- Cool and Store: Let the vanilla chai syrup cool completely to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 2 weeks.
- Prepare Your Glass: Fill a glass with ice cubes. The amount of ice will depend on the size of your glass and your preference.
- Add Raspberry Puree: Pour 2-3 tablespoons of the raspberry puree into the glass. Adjust the amount to your liking, depending on how raspberry-forward you want your chai.
- Add Vanilla Chai Syrup: Pour 1/4 cup (4 tablespoons) of the vanilla chai syrup into the glass. Again, adjust the amount to your taste. If you prefer a sweeter chai, add a little more syrup.
- Add Milk: Fill the remainder of the glass with your milk of choice.
- Stir Well: Stir the mixture thoroughly to combine the raspberry puree, vanilla chai syrup, and milk. Make sure the raspberry puree is evenly distributed throughout the drink.
- Taste and Adjust: Taste the chai and adjust the sweetness or raspberry flavor as needed. You can add more vanilla chai syrup for sweetness or more raspberry puree for a stronger raspberry flavor.
- Garnish (Optional): If desired, top with whipped cream, fresh raspberries, and a cinnamon stick for garnish.
- Serve Immediately: Serve your Raspberry Vanilla Chai immediately and enjoy!
Notes
- Adjust sweetness by altering the amount of vanilla chai syrup.
- Frozen raspberries can be used for the puree (thaw and drain).
- Use plant-based milk for a vegan version.
- Add a pinch of cayenne pepper for a spicy chai variation.
- Can be made hot by heating the milk and syrup together.
- Both the puree and syrup can be made ahead of time.
- Experiment with milk froth for a luxurious experience.
- Try swirling the raspberry puree for a layered effect.
- Prep Time: 20 minutes
- Cook Time: 45 minutes