Winter Spice Syrup
Winter Spice Syrup
Cozy and aromatic—cinnamon, star anise, clove, and allspice with a bright pop of orange zest. Stir into lattes, hot cocoa, and holiday cocktails, or drizzle over desserts.
Ingredients
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 1 star anise
- 4 allspice berries
- 2 cloves
- ½ tsp orange zest, plus more to taste
Whole spices = clear syrup: Using whole cloves/allspice keeps the syrup bright and strainable.
Step-by-Step
- Simmer. Combine water, sugar, cinnamon, star anise, allspice, and cloves in a small saucepan. Bring to a gentle simmer and cook 10 minutes, stirring once or twice.
- Finish. Remove from heat; stir in the orange zest. Cool 10 minutes to infuse.
- Strain & bottle. Strain out spices and zest for a smooth syrup. Cool completely, then bottle and refrigerate.
Stronger spice? Let the syrup steep with the spices up to 30 minutes before straining.
How to Use Winter Spice Syrup
- Latte or Cappuccino: 1–2 Tbsp syrup + espresso + steamed milk.
- Hot Cocoa: Stir 1 Tbsp into your favorite cocoa.
- Tea: Add to black tea or chai; finish with a strip of orange peel.
- Cocktails: Old Fashioned, whiskey sour, or spiked cider (1 oz syrup per drink).
- Desserts: Drizzle over pancakes, bread pudding, ice cream, or roasted pears.
- Sparkler: 1–2 Tbsp in soda water with a squeeze of orange.
Variations & Pro Tips
- Maple Spice: Swap ¼ cup sugar for maple syrup after simmering.
- Vanilla Twist: Stir in ½ tsp vanilla extract once off heat.
- Ginger Kick: Add 4–5 thin slices of fresh ginger to the pot.
- Less sweet: Use ¾ cup sugar for a lighter syrup (slightly thinner).
YieldAbout 1 cup (16 Tbsp)
Total Time~20 minutes (plus cooling)
AllergensNone common
StorageRefrigerate airtight up to 2 weeks. Shake before using.
GiftingBottle in 4-oz jars and add a tag: “1–2 Tbsp per latte or cocktail.”