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 warming spice-infused version of your usual simple syrup that’s ever so easy to make, and adds an aromatic autumnal sweetness and depth to your drink. Plus, it’s going to make your house smell amazing while you cook it!
Try it in a gin and tonic, substitute it in your favourite cocktail recipe (we love it in a Spiced Pear Gin Fizz) or even add it to your morning coffee!
Autumn Spiced Syrup
For the syrup:
1 cup brown sugar
1 cup white sugar
2 cups water
Suggested spices:*
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
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 the liquid into an air tight bottle and store in the refrigerator - it should keep for up to a month.
*It’s really up to you what spices you use to flavour your syrup! The above list of ingredients is simply our suggestion for what makes a deliciously balanced syrup, but feel free to leave out or use less (or more) of whichever spices your prefer.
You could also, for example, 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
The only thing to remember is not to use the powdered, ground spices - always start with the whole spices, then where necessary, just give them a little bash in a pestle and mortar (or in a sandwich bag with a rolling pin) to release the flavours.
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