Autumn Spice Simple Syrup
Use whole spices and brown sugar to make this fall-flavored syrup.
Equipment
- Heavy Bottom Pot
- Measuring Spoons
- Mason Jar with Lid
Ingredients
- 3 2'' cinnamon sticks
- 1 whole nutmeg seed
- 2 inches fresh ginger, peeled
- 2 tbs whole cloves
- 3 whole cardamom pods
- 1 vanilla bean
- 2 whole star anise
- 4 whole black peppercorns
- 1 cup brown sugar
- 2 cups water
Instructions
- Measure out your spices and combine everything but the ginger.
- Place the pot over a medium flame and warm the spice blend for about 1 minute until it becomes aromatic.
- Add water and ginger. (You can also add 1 tbs orange zest at this point if you like.)
- Bring to a light boil and add brown sugar. Stir to dissolve.
- Return to a rolling boil and then immediately turn flame down to low.
- Simmer for 20 minutes.
- Cool, then strain. Store syrup in your mason jar, in the refrigerator. It is good for at least 3 months.
- Use the syrup to flavor coffees and teas, as an ice cream topping, to flavor plain yogurt. You can also add a dash to squash soups, or coat grilled pumpkin with it. It is very versatile and addictive.