Email to Cat      

Cider-Chai Syrup

Source of Recipe

From "Food Gift Love" by Maggie Battista


Recipe Introduction

"Apples and chai spices may seem an unlikely combination, but it works gloriously, especially when enjoyed in front of a fire. Add 2 tablespoons to a cup of boiled water for a drink that warms you. Add 1 tablespoon whiskey for a makeshift hot toddy that also warms you, perhaps even a bit more. Process these jars in a water bath to preserve the goodness for gifting all year. This thickish syrup separates a bit once it sits, but a good shake brings it back together. My preferred chai tea is a high-quality assam black tea seasoned with ginger, cinnamon, cardamom, nutmeg, black pepper, and cloves. Use a loose-leaf tea for this recipe; bags always seem like a convenient idea, but in practice, they tear apart during the simmering."

List of Ingredients

â—¦  4 cups (32 ounces) apple cider
â—¦  4 tablespoons loose chai tea
â—¦  1 cup light brown sugar, loosely packed

Special Equipment:
â—¦  Cheesecloth
â—¦  Glass bottles or jars with airtight lids, sterilized
â—¦  Coffee filter
â—¦  Narrow-mouth funnel


Recipe

Place the apple cider and chai tea in a medium saucepan over medium-high heat. Bring to a boil and let boil until the liquid is concentrated and reduced by half, about 30 minutes.

Strain out the chai tea through the cheesecloth and return the cider to a cleaned saucepan. Add the sugar to the cider and boil over medium-high heat until dissolved, about 10 minutes. Remove from the heat.

Let the syrup cool at room temperature before bottling. Strain it through a coffee filter one or two times to remove any extra tea or spice bits for the cleanest presentation. The syrup can be stored in the fridge up to 1 week. Alternatively, you may process the syrup in small jars; store up to 6 months in a dark pantry.

Makes about 3 cups