Spiced Simple Syrup
A warm, cozy syrup with cinnamon, ginger, cardamom and cloves for coffee, tea, cocktails and hot toddies.
Servings 10 servings
Calories 87kcal
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 4 pieces whole cloves
- 4 whole black peppercorns
- 2 whole cinnamon sticks
- 2 tablespoons peeled and diced ginger root
- 1 tablespoons whole cardamom pods crushed
- 1 piece whole nutmeg
- 1 piece whole star anise
- 1 piece lemon zest about 1 inch wide
Instructions
- In a saucepan over medium heat, combine sugar and water. Add cloves, black peppercorns, ginger, cardamom, cinnamon sticks, nutmeg, star anise and lemon zest. Stir until sugar has dissolved. Bring to a low simmer for 3-4 minutes. Remove from heat and allow to cool.1 cup water, 1 cup granulated sugar, 4 pieces whole cloves, 4 whole black peppercorns, 2 whole cinnamon sticks, 2 tablespoons peeled and diced ginger root, 1 tablespoons whole cardamom pods, 1 piece whole nutmeg, 1 piece whole star anise, 1 piece lemon zest
- Strain the syrup, discarding the spices, ginger and lemon zest.
- Return the cinnamon sticks to the syrup and store in an airtight container.
Notes
Store the spiced simple syrup in an airtight container in the refrigerator for up to one month.
The longer you let the spices infuse before straining, the stronger the flavor will be. The cinnamon sticks can stay in the jar in the refrigerator for even more flavor over time.
To freeze, pour the cooled, strained syrup into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container.
To double the recipe, use 2 cups water, 2 cups sugar and double all the spices in a larger saucepan.
If you only have ground spices, use ¼ teaspoon cloves, ⅛ teaspoon black pepper, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon cardamom, ½ teaspoon nutmeg and ¼ teaspoon star anise. Strain the syrup two or three times through a fine-mesh strainer, or pour it through a coffee filter, so the syrup isn’t gritty.
The longer you let the spices infuse before straining, the stronger the flavor will be. The cinnamon sticks can stay in the jar in the refrigerator for even more flavor over time.
To freeze, pour the cooled, strained syrup into an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag or container.
To double the recipe, use 2 cups water, 2 cups sugar and double all the spices in a larger saucepan.
If you only have ground spices, use ¼ teaspoon cloves, ⅛ teaspoon black pepper, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon cardamom, ½ teaspoon nutmeg and ¼ teaspoon star anise. Strain the syrup two or three times through a fine-mesh strainer, or pour it through a coffee filter, so the syrup isn’t gritty.
Nutrition
Serving: 1ounce | Calories: 87kcal | Carbohydrates: 23g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 38mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 0.3mg
