Chai and Davidson Plum Syrup
We can’t say enough about how much we love native ingredient extract! The big reason is because these native products are so versatile. You can use them in anything that requires a liquid version of native ingredients, and this also means you can use them in beverages, cocktails, sauces and syrups, which you may not be able to otherwise with powders and herbs.
In addition to their versatility these extracts still have the impressive nutrient benefits of native ingredients. The Davidson Plum, featured below, for example, is high in antioxidants, and Vitamin E, while the Aniseed Myrtle has antimicrobial and antiviral properties. Together, with the flavours of chai, this syrup is the perfect way to use extracts and to have a delicious syrup in return. Drizzle it over fruit, your weekend waffles or on top of your favourite dessert.
2 tsp Davidson Plum Extract
2 tsp Aniseed Myrtle Extract
2 tsp Davidson Plum Powder
½ dates soaked in ½ cup boiling water
1 cup strong chai tea
1 tbsp raw honey
1/3 cup almond milk
1 tsp tahini
- Soak the dates until soft.
- Add all of the ingredients to a blender and blend until smooth. It should reach a syrup consistency, but if it is too thick, add some additional almond milk to thin it out.
- Pour into a pitcher to use for serving or store in the fridge in a jar and reheat prior to serving.