Summer has met it’s rather soggy demise, and along with the fall of the leaves comes a sudden drop in temperature that has us reaching for our knitwear and clutching a steaming brew. Enter the autumn spice syrup: a spice infused version of your normal simple syrup that’s oh so easy to make, and adds a wonderful warmth to your drink.
Autumn Spiced Syrup
Bring the water and sugar to boil.
Reduce to a simmer and add in the rest of the ingredients.
Simmer gently until sugar has dissolved, and continue stirring occasionally for 15 minutes.
Remove from the heat and allow to cool.
Once cooled, strain with the sieve into an air tight bottle and store in the refrigerator.
1 cup brown sugar
1 cup white sugar
2 cups water
1 cup roasted chestnuts
1 vanilla pod, beans scraped out
8 cardamom pods, crushed
4 cinnamon sticks
2 teaspoon whole cloves
1 whole nutmeg
1 teaspoon whole allspice
1 inch fresh ginger, thinly sliced
You can easily substitute the following:
Whole nutmeg for 1/4 teaspoon ground nutmeg
Whole allspice for 1/4 teaspoon ground allspice
Vanilla pod for 2 tsp vanilla extract once removed from the heat