Chai Kissed Palmer Recipe

Make syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the black tea (tea bags or loose), whole spices (crushed lightly — about 1 tablespoon total of cardamom pods, a 2-inch cinnamon stick broken, and 3–4 cloves), and sliced fresh ginger. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Once the mixture simmers, reduce heat to low and let it steep for 8–10 minutes so the tea and spices infuse the syrup. Taste after 8 minutes and steep up to 12 minutes for stronger chai flavor.

Remove from heat, stir in 1 teaspoon vanilla extract, then strain the syrup through a fine mesh sieve into a heatproof container to remove tea leaves and spices. Allow syrup to cool to room temperature, then refrigerate until cold. Yields about 1 cup chai syrup.

Brew tea

Bring 4 cups water to a boil, remove from heat and steep 3 black tea bags for 4–5 minutes for medium strength. Remove tea bags (or strain if loose leaf).

While the brewed tea is still warm, stir in 1/4 cup of the prepared chai-infused simple syrup so it dissolves evenly. Taste and adjust—add up to another tablespoon if you prefer sweeter, more chai-forward tea. Let the tea cool slightly, then refrigerate or pour over a bowl of ice to cool to serving temperature.

Make lemonade base

In a pitcher combine 3/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 1 cup cold water, and 1/4 cup of the prepared chai-infused simple syrup. Stir until combined and taste. Add more water if the lemonade is too tart, or up to 1–2 tablespoons more chai syrup if you want sweeter or more chai presence.

Chill the lemonade mixture in the refrigerator for at least 10 minutes while your tea and ice are ready, or briefly cool with ice if short on time.

Combine and serve

Fill 4 tall glasses with ice (about 1/2 cup ice per glass). For each glass: add 2 ounces (1/4 cup) of the chai-sweet tea, 2 ounces (1/4 cup) of the chai-kissed lemonade mixture, 2 ounces (1/4 cup) fresh orange juice, and top with about 2 ounces (1/4 cup) cold water or extra iced tea to reach a 8-ounce glass. Gently stir each glass to blend layers.

Garnish with a lemon wheel, an orange slice, and a sprig of fresh mint. Serve immediately.

Notes: If you prefer a single pitcher approach, combine equal parts cooled chai-sweet tea and chai-kissed lemonade with an additional splash of orange juice to taste, then chill and serve over ice.