This simple syrup recipe uses brown sugar for the base and is seasoned with traditional holiday spices. It is very easy to make and store to have on hand for adding to a variety of drinks where the rich, spiced syrup will compliment the rest of the drink. I like to use this in warm drinks and holiday cocktails such as this Hennessy Hot Coco to create an extra layer of depth.
Be sure to use whole spices to make straining easier. The only exception is the nutmeg, which will have to be grated. While it is optional (more because of the high cost than anything else) I do recommend adding the vanilla bean as it is sort of a finishing touch to the spice blend.
A variation of this recipe adds cranberries and is used in the Silver Spiced Bell tequila cocktail.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 Cup
- 1 cup brown sugar
- 1 cup water
- 3 cinnamon sticks
- 1 tsp whole allspice
- 1 tsp whole cloves
- 1 tsp grated nutmeg
- 1 Tbsp orange zest
- 1/2 vanilla bean (optional)
- Bring water and spices to a boil.
- Add sugar and stir constantly until the sugar is fully dissolved.
- Remove from the heat and allow to cool completely.
- Strain the spices from the syrup by using a fine mesh strainer.
- Bottle and store in the refrigerator. It will keep for about 2-3 weeks.