Have you ever tried making your own spice syrup? It’s very easy to make and versatile to use - squirt some in soda water to make Italian soda, add it to your coffee for a holiday treat, or drizzle some on vanilla ice cream for a sultry touch!
You can use any spice, but be sure to use whole spices so that you get a beautiful, clear syrup. In this sample recipe we used our Organic Mulling Spice, which is made of a combination of warm autumn spices.
Toasting or scorching wakes up the essential oils, so that you will have a strong syrup.
1 compact Organic Mulling Spice Seasoning
3/4 cup water
1 cup granulated sugar
Toast spices until aromatic in a dry saute pan or toaster oven.
Combine this with water in a small pot, and bring to a boil.
Boil for 4-5 minutes and then turn off heat; keep hot.
Heat granulated sugar over medium heat in a sauce pot, stirring constantly with a rubber spatula. Sugar will clump and slowly melt into a thick brown, amber-colored liquid. Continue to stir constantly and do not burn.
Remove whole spices from water.
Stand back, and carefully drizzle in the hot cinnamon water while whisking. It will bubble and splatter, so be careful!
Let boil for 1 minute so that clumps can dissolve. Reduce to desired consistency.
Keep refrigerated in a sealed container. The syrup can be stored for up to two weeks.
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