Vanilla ice-cream with chai latte syrup

Adam Liaw
Affogato meets chai latte.
Affogato meets chai latte. Photo: William Meppem

This easy-to-make topping is a simple way to turn a scoop of ice-cream into a delicious, grown-up dessert.


3 Darjeeling tea bags

1 stick cinnamon

1 tsp cloves

2 bay leaves

4 cardamom pods

½ cup castor sugar

½ cup dark brown sugar

½ cup brewed espresso coffee

vanilla ice-cream, to serve


Bring 1 cup of water to the boil in a small saucepan then add the tea bags, cinnamon, cloves, bay leaves and cardamom pods and stand for 5 minutes to allow the tea to brew strongly. Remove the tea bags and squeeze as much liquid as possible back into the saucepan.

Add the sugars and coffee and bring to a simmer. Simmer until the sugar is dissolved and the liquid reduced to around ½ cup, about 5 minutes. Allow to cool completely and then strain to remove the spices. Chill in the fridge for at least 2 hours, then serve drizzled over good-quality vanilla ice-cream.

Tip: Simple syrup is a sugar syrup made from equal parts of sugar to liquid. A rich syrup is made with two parts sugar to one part liquid. Store syrups in the fridge and use them within a couple of months.