Sweetbird Syrup 1L Spiced Chai

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Sweetbird Spiced Chai Syrup

Sweetbird Spiced Chai Syrup is an exciting blend of flavours which delivers a warm and aromatic taste sensation. This is achieved thanks to the tea-based syrup featuring ginger, cloves and cinnamon. Simply add three pumps of the syrup into steamed milk for an authentic, comforting spiced chai. Its versatility also means it works in an assortment of other drinks and sweet dishes. As with every other Sweetbird syrup, this spiced chai mixture is approved by The Vegan Society and free from GMOs. 

The History

According to legend, spiced chai dates back thousands of years. First introduced in an ancient royal court in what is now known as India, it is said that the tea was created when a king wanted a spiced beverage with healing properties. The date of this tale is where confusion sets in. Some believe it goes back to over 9,000 years ago. Others say chai was first invented 5,000 years ago. Regardless of the exact date, the first iteration of the drink was, funnily enough, missing one certain ingredient: tea leaves. 

The omission of tea leaves actually continued until the middle of the 1800s. This component was brought to the table by the British. After the British set up tea plantations in India, this ingredient would soon find its way into local recipes for spiced chai. Yet at this stage, the beverage struggled to gain any mass appeal locally. This was due to two reasons. One, tea was predominantly an export product. Two, it wasnt affordable for the large majority of Indians. 

By the early 1900s, however, the drinks popularity began to grow. It was around this time when tea leaves and spices were joined by sugar and milk, the two other modern staples of chai. Sugar and milk were both affordable ingredients and were, in essence, used to dilute the influence the still-expensive tea had in the drink. As tea leaves became more accessible during the 1960s, chai finally reached mass appeal in India. Then from India it soon spread to become a worldwide success. 

Recipe Idea

Simple Banana and Spiced Chai Cake 

Bringing together bananas mellow sweetness with the aroma and complex nature of spiced chai, this cake is a delicious serving of contrasting flavours. The cake is where the banana is found, whereas the spiced chai taste is contained within the luscious whipped cream top layer. Another advantage of the recipe is its simplicity, and even beginner cooks can produce it with ease. 

You can make the whipped cream at home in seconds, using a whipped cream dispenser and cream chargers!

What you will need: 

  • Two ripe bananas 

  • Caster sugar (150g)

  • Butter (135g)

  • Vanilla extract (1 tsp)

  • One egg, beaten

  • Self-rising flour (190g)

  • Milk (60ml)

  • Demerara sugar (1 tbsp)

  • Fresh cream (240ml)

  • Whipped cream dispenser

  • Cream chargers

  • Sweetbird Spiced Chai Syrup (60ml)

- Preheat the oven to gas mark 3/170C. Grab a 2lb loaf tin and grease this with a small amount of the butter. 

- Peel the bananas, chop each one in half lengthways, and place the slices into a bowl. Now get a fork and press down on the banana slices. Continue to do this until the bananas have been suitably mashed. 

- In a saucepan, add the caster sugar, butter and vanilla extract. Place the pan over a medium heat. Continually stir the ingredients together until the butter has melted and the sugar has fully dissolved. When done, remove from the heat and stir the mashed bananas into the sugary butter mixture. Now add the egg and mix, and do the same with the self-rising flour and milk in the listed order.  

- Pour the mixture into the prepared loaf tin. Ensure the top of the mixture is levelled off, and then sprinkle on the demerara sugar. This will give the cake a nice crunch. 

- Put the loaf tin into the oven for approximately 35 minutes. To check it is fully cooked, pierce the centre of the cake with a knife or skewer. If the knife/skewer comes out clean, the cake is ready to be bought out of the oven. Leave to cool. 

- As the cake is cooling, you can move onto the whipped cream. Place the fresh cream and Sweetbird Spiced Chai Syrup into a whipped cream dispenser. Close the dispenser firmly, and add a cream charger. Now give the charger an energetic shake for ten seconds, which will bring both ingredients together and deliver an airy, spiced chai-flavoured whipped cream.

Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup as required.

- Run a knife around the edges of the loaf tin and turn the cake out. Squirt the spiced chai whipped cream on top of the cake, decorating it as you wish. You could even add slices of banana on top for extra flourish. 



 

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Nutritional information
per 100ml
Energy per 100ml
335
Fat
0g
Saturated Fat
0g
Total Carbohydrates
81.5g
Of which sugars
81.5g
Protein
0g
Salt
0.05g
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Sugar, water, flavouring, colour=plain caramel, black teaextract, acidity regulator= citcric acid.

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If a customer finds any misinformation on the label received, please report it directly to us and you will earn a £5 shopping voucher.
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We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

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