Interesting combination: If you cut out the allspice, you've essentially made a very basic chai masala syrup. Just a quick comment about a recent discovery, being a ginger chai lover (without all the other spices); add the ginger (grated finely, with a cheese grater) just as you get to the 30-minute mark, shut off the stove, cover (important) and let it cool. Unsure of why, but the aroma and flavor of ginger fades quickly if you overboil it (a volatile oil?). 20 minutes will give it plenty of time to develop in the syrup and you won't need to triple as so many people are suggesting.
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Interesting combination: If you cut out the allspice, you've essentially made a very basic...