CHAI SPICED SYRUP

Makes: approximately 2 cups (500 mL)

4 2-inch (5 cm) cinnamon sticks

2 tsp (10 mL) green cardamom pods

1 tsp (5 mL) fennel seeds 1 tsp (5 mL) whole black peppercorns

2 bay leaves

1/2 tsp (2.5 mL) whole cloves

1 tsp (5 mL) coriander seeds

1 2-inch (5 cm) piece fresh ginger

2 cups (500 mL) granulated sugar

2 cups (500 mL) water 1/2 vanilla bean, split, or 1 tsp (5 mL) pure vanilla extract

1. Coarsely crush the spices individually; I like to use a mortar and pestle. Thinly slice the ginger.

2. Stir sugar and water together in a heavy pot. Add the spices, ginger and vanilla bean. If using extract, add it when you remove the mixture from the heat.

3. Bring the mixture to a boil, turn down to a gentle simmer. Cook for 5 minutes. Remove from the heat, transfer to a heatproof bowl and cool. Cover loosely and let sit overnight.

4. Remove the vanilla bean and scrape the seeds back into the syrup. Strain syrup through a fine meshed sieve, pressing down on the solids.

5. Store in a tightly covered jar for up to 1 month. Refrigerate for longer storage.