I saw one leaf on the ground so that means it’s time for a batch of this Fall Spice Syrup!
This Fall Spice Syrup is the foundation for so many of my syrups this time of year – think Pumpkin Spice, Apple Cider, Gingerbread – a mother syrup if you will! Add in Pumpkin puree and ginger to the base recipe for the Best Pumpkin Spice latte you’ll ever have or switch out the water for apple juice for an amazing Apple Cider Syrup.
A key tip that is none negotiable: is to toast your spices! Direct heat contact will will bring out more of their flavor & make your whole house smell like a William Sonoma.
Description
This Fall syrup has all the best baking spices and you’ll be reaching for it for all of your fall and winter lattes and cocktails.
Ingredients
SPICES
- 3 cinnamon sticks OR 3 tsp ground
- 1/4 of a fresh nutmeg grated OR 1 tsp ground
- 1 tsp cloves OR 3/4 tsp ground
- 1 tsp Allspice OR 3/4 tsp ground
- 3 cardamom pods or 1/4 tsp ground
- 1 cup brown sugar
- 1 cup water
Instructions
- Gently grind up spices (mortar & pestal or chopping with a knife ) or use ground spices.
- Add spices to a pan on medium and toast for 30 seconds. Add brown sugar & water. Let simmer for 10 mints.
- Cool & fine strain.
- Store in the fridge for up to 2 weeks.
Notes
Add 1/2 ounce of vodka to the syrup to prolong the self life.
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