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Cinco de Mayo is here, and while most people celebrate with margaritas and tacos, I'm starting my day with something a little different—a Mexican Mocha. It's rich, chocolatey, and has just enough spice to kick-start your morning.

If you’ve ever made a dirty chai at home using boxed concentrate, you probably know the drill—shake it up, pour, done. But I wanted something better. Something stronger, more flavorful, and way more versatile. So I made my own chai syrup from scratch using loose leaf tea or tea bags. 

This syrup has all the flavors I love about banana bread: caramelized bananas, butter, cinnamon, a little molasses, and a hint of vanilla. It fills your kitchen with the smell of baking without actually having to bake anything.

Hot coffee, sugar, Irish whiskey, and soft whipped cream on top. Simple ingredients, but when it’s done right—it hits way harder than it should.

It’s tangy, floral, sweet, and creamy in a way you don’t expect—but definitely want again. The olive oil makes it smooth, the salt makes it pop, and the color is ridiculous.

My wife Liz drinks a vanilla latte every single day, so I’ve made this syrup more times than I can count. And over time, I’ve found three little tips that make it way better than anything store-bought.