Chai Tea Syrup 16.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spirits Nov 8, 2018

This cocktail syrup adds a nice spice note to an Old-Fashioned cocktail.

To use in an Old-Fashioned, combine 1/2 ounce of the syrup with 2 ounces of your preferred whiskey, dark rum or aged apple brandy, a dash or two of bitters and a couple of ice cubes. Garnish with an optional twist of orange or a cinnamon stick.

Make Ahead: The syrup can be refrigerated in an airtight container for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes about 1 cup

  • 1 cup water
  • 2 small chai tea bags
  • 1 cup packed light brown sugar


Boil the water in a small pan over high heat, then remove from the heat, add the tea bags and steep for 4 to 6 minutes.

Discard the tea bags; stir in the brown sugar and place the pan over low heat; cook, swirling until the sugar has dissolved. The yield is about 1 cup.

Let cool to room temperature, then transfer to a container and refrigerate until well chilled, or up to 1 week.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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