Cranberry Chai Syrup

To make your Thanksgiving breakfast even more Thanksgiving-ish, I have created this cranberry chai syrup. Thanksgiving morning is always a crazy time; between prepping pies, basting the turkey, and peeling potatoes, it can feel overwhelming. Then on top of everything else, you have to make a little bit of breakfast so that each family member can make it until turkey time! I've struggled to find a breakfast that is quick, but also in line with the spirit of Thanksgiving. DSC_05531 Since Thanksgiving is one of my favorite holidays, I really try to go all out. I want everything to taste like it's fit for Thanksgiving, even the quick breakfast I throw together. That's where this cranberry chai syrup comes into to the picture. By making this very basic, flavorful syrup, I'm able to spice up any regular breakfast dish into something fit for a day of feasting. Syrup is perfect for french toast, waffles, and pancakes, but you could also put a little dollop over some bacon or in some oatmeal.


Ingredients 1 cup of cranberries 2 cups of maple syrup 2 tablespoons of chai tea mix 1 tablespoon of cinnamon 1 tablespoon of cardamom 1 tablespoon of nutmeg 1 tablespoon of cloves Directions In a pot, combine the butter, cranberries, and maple syrup.DSC_05381 Next, add in the chai and spices. Rather than blasting the heat on this, cook at a low to medium temperature and let it simmer. This will not only allow the flavors to blend, but also make your house smell AWESOME.DSC_05601 Once the cranberries have split open and the mixture has started to thicken, your syrup is done. Store in an air-tight container.DSC_05711 DSC_05661 You can put this on your breakfast, but you could also figure out a way to use it as a delicious glaze to put on some of your Thanksgiving dishes. I can't wait to play around with it more and see how versatile it is. Something tells me this isn't just worth keeping around for Thanksgiving, but for Christmas too. Happy Eats My Sweets, melinda-sig

Leave a comment

Please note, comments must be approved before they are published