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Made with real chai tea, honey for natural sweetness, vanilla extract and fragrant cinnamon sticks, this easy Homemade Chai Syrup is versatile and bursting with flavor! Whether you drizzle it into steamed milk, stir it into your coffee or use it to make a delicious craft cocktail, (my personal favorite,) this homemade syrup will elevate any cozy beverage.

There’s something magical about the aroma of chai spices wafting through the kitchen — a warm, comforting blend of cinnamon, vanilla and honey that invites you to slow down and savor the moment. If you’ve ever wanted to recreate the creamy, spiced perfection of a coffee shop chai latte at home, you’re in for a treat. This homemade chai syrup recipe is not only simple but also a delightful way to add a personal touch to your morning cup of tea or coffee.

Let the delicious aromas of steeping chai tea mixed with honey and spices add some homemade charm to your kitchen. Let’s get into it!

Everything You’ll Need to Make a Dirty Chai Martini

Here’s the ingredients you’ll need to make this cozy little syrup!

Chai Tea Bags: Any chai black tea will work for this recipe! I often use Bigelow Vanilla Chai Tea or Twinings French Vanilla Chai.
Honey: A little honey sweetens up this delicious syrup! I love to use wildflower honey, but any would work. If you don’t have honey, you could substitute brown sugar instead.
Vanilla Extract: Vanilla extract adds some nice flavor! If your chai tea is vanilla-flavored already, you could skip this ingredient, but I like to add it anyway!
Cinnamon Sticks: A couple cinnamon sticks really add some nice spice to the syrup! But if you don’t have any, you can skip this ingredient as well and it will still taste just fine.

How to Make a Dirty Chai Martini

Boil Water: Heat water in a small saucepan until boiling.
Steep Tea Bags: Remove from heat, add tea bags, cover and steep for 10 minutes.
Add Other Ingredients: Remove tea bags. Stir in honey, vanilla and cinnamon sticks.
Simmer: Return to boil. Reduce heat to medium and simmer uncovered over medium heat for 5-6 minutes, stirring often.
Let Cool: Remove from heat and cool for 10 minutes.
Store: Remove cinnamon sticks and transfer syrup to a jar or sealed container. Refrigerate for up to two weeks.

Whipping up this homemade chai syrup could not be easier – I hope you enjoy! If you need some ideas for how to use this syrup, check out my Dirty Chai Martini or Iced Bourbon Chai cocktail recipes.