Vegan Chai Plum Syrup (Ume Syrup with Spices)
This unique syrup blends the tart flavor of Japanese green plums (ume) with the warm aroma of chai spices like cinnamon, cardamom, and cloves. It's a caffeine-free, alcohol-free treat perfect for summer drinks or dessert toppings.
Equipment
- 1 glass jar 3L
- 2 glass jar 930ml
- skewer
- paper towel
- scooping net
Ingredients
- 1 kg fresh ume green or ripe
- 1 kg rock sugar or substitute with granulated sugar or any sugar you prefer
- 10 g cinnamon stick
- 3 g whole cloves
- 3 g cardamom pods
Instructions
- Sterilize the Container: Pour a small amount of white liquor (such as shochu or vodka) into a large glass jar with a lid. Close the lid and shake the jar so the liquor touches all surfaces inside.Then open the lid, wipe off any excess with paper towels, and let it air-dry completely.* This helps prevent mold during the long steeping process.
- Prep the Plums: Wash the plums gently, then spread them out in a single layer to air-dry completely. Once dry, remove the stems using the method described in “How to Prep Ume” above.1 kg fresh ume
- Layer the Ingredients: In the sterilized jar, layer in this order: Plums → Chai spices → Rock sugar. Repeat the layers until everything is in the jar, making sure to finish with a layer of sugar on top.1 kg rock sugar, 10 g cinnamon stick, 3 g whole cloves, 3 g cardamom pods
- Let It Steep: Seal the jar and store it in a cool, dark place for about 7–10 days.While the sugar is dissolving, gently shake the jar once a day to help it mix.* Make sure the plums are always covered with sugar or the syrup to prevent fermentation or mold.
- Remove the Plums: When the sugar is fully dissolved and the plums look wrinkled, remove the plums and spices using clean tongs or a slotted spoon. Pour the finished syrup into a clean, smaller jar or bottle and store it in the fridge.* If your plums don’t wrinkle even after the sugar has dissolved, remove them after about one month to avoid oversteeping.
- Enjoy!: Your syrup is ready! Mix it with chilled water or sparkling water, or drizzle it over vegan yogurt or ice cream.
Notes
- You can reuse the plums to make compote or jam.
- The syrup flavor deepens after a few weeks—try it both fresh and aged!
- You can use either green or yellow ume. Green plums make the syrup more crisp and refreshing, while yellow plums create a smoother, mellow flavor.
- Store in the fridge. Keeps for 6–12 months if cleanly handled. If fermentation starts, use within 1 month.