Chai Honey Syrup

Chai Honey Syrup

YIELD: Makes 32 oz.


32 oz. - favorite honey

1/2 cup - water

2 - star anise

1 tsp. - fennel seeds

1 tsp. - black peppercorns

1 tsp. - coriander seeds

1 tsp. - whole cloves

1 - cinnamon stick

1 tsp. - cardamom pods

1 - whole vanilla bean

4 slices - fresh ginger, peeled

from 1 orange - orange peel, thinly sliced


Gather all the spices and ginger in a piece of cheesecloth and tie off with cotton twine.

Pour the honey into a heavy saucepan and submerge the spice packet in the honey, add the orange peel. Simmer on low for 30 minutes, swirling occasionally. The syrup will reduce a bit.

Remove the honey from heat and let it steep for 2 hours.

Remove the spice packet, squeezing the excess honey from the cheesecloth and pour the honey into a glass jar with a tight-fitting lid along with the orange peel.

Store in a cool dark place.


This honey syrup is wonderful in tea or coffee, but also on waffles, toast or drizzled on fruit salad with a bit of lime. You can retrieve that star anise and the cinnamon stick from the spice packet and add to the honey jar for a pretty presentation.