CHAI SPICED SYRUP
Makes: approximately 2 cups (500 mL)
4 2-inch (5 cm) cinnamon
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sticks
2 tsp (10 mL) green
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cardamom pods
1 tsp (5 mL) fennel seeds
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1 tsp (5 mL) whole black
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peppercorns
2 bay leaves
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1/2 tsp (2.5 mL) whole
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cloves
1 tsp (5 mL) coriander
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seeds
1 2-inch (5 cm) piece fresh
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ginger
2 cups (500 mL)
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granulated sugar
2 cups (500 mL) water
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1/2 vanilla bean, split,
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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.