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Spiced Syrup


Spiced SyrupInside the Porthole:

  • 2 vanilla beans
  • 15g cinnamon
  • 5g allspice
  • 5g cloves
  • 5g red peppercorns
  • 5g star anise
  • 5g cardamon

Liquid to be Added:

  • 400ml simple syrup or any preferred syrup

Directions

  • To make simple syrup, combine 1 cup sugar and 1 water in medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
  • Arrange spices in the Porthole cavity.
  • Close the Porthole and check for a good seal.
  • Transfer syrup into the assembled Porthole through the spout.
  • Infuse for an hour and up to several days. If infusing longer than one week, refrigerate to extend shelf life.  For faster infusion, double the amount of each spice.

Serving Ideas

  • Pour into coffee or black tea.
  • Pour over pancakes, waffles and yogurt.
  • Add to French Toast egg mixture.
  • Experiment with mixed cocktails.
  • Tweak the recipe to your taste and report back your favorite choices!