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Fall Spice Syrup

This Fall Spice Syrup recipe is what your autumn coffee needs! Make the base recipe, or take it all the way to Pumpkin Spice Syrup! | fall recipes | drink recipes | coffee recipes | BearandBugEats.com
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Ingredients

Scale
  • 5 whole cardamom pods = 1/4 teaspoon ground
  • 1 whole nutmeg = 2 teaspoons ground
  • 3 whole cinnamon sticks = 1 1/2 teaspoons ground
  • 2 tablespoons crystallized or fresh ginger = 1/2 teaspoon ground
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice berries = 1 teaspoon ground
  • 1 whole star anise
  • 1 packed cup brown sugar
  • 1 cup granulated sugar
  • 2 cups water
  • 1 vanilla bean, scraped = 2 teaspoons vanilla bean paste or vanilla extract
  • Optional: 1/4 cup pureed pumpkin

Instructions

  1. Place the cardamom pods in a plastic bag and lightly crush them with a rolling pin to expose the seeds. Place the nutmeg in the bag and hit it lightly until it cracks open.
  2. Place a pot on medium heat. When it’s warm, add all of the whole spices spices, cardamom through star anise. Toast, stirring, for about a minute. (If using ground spices, add in the next step.)
  3. Add water, both sugars, and any ground spices. Heat to boiling, stirring so the sugar dissolves. Turn the heat down and simmer for 20 minutes.
  4. Turn off heat and add vanilla scrapings and bean (or paste or extract) and optional pumpkin. Whisk until the pumpkin is completely blended. Allow to steep for another 20-30 minutes (longer steeping will create a stronger flavor).
  5. Pour through a mesh strainer into a jar or other storage container. Return the vanilla bean and cinnamon sticks to the jar for a little extra flavor and color.
  6. Store in the fridge. Use the fall spice syrup to flavor your coffee and cocktails all autumn long.

Find it online: https://www.bearandbugeats.com/fall-spice-syrup/