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I love a fancy coffee. I have a bad habit of having to buy myself a fancy coffee whenever I’m out running errands. But even when it comes to my simple morning cup of coffee made at home, I love to find fun ways to elevate it. To make it even more of an experience than it already is. So, I love to make simple syrups to make my very own “fancy” coffee at home.
Since the weather has been turning cold and the days have shortened, I’ve been craving all the spiced deliciousness I can get my hands on. And this Sweet Spiced Brown Sugar Syrup is hitting all the right flavor notes. It adds the perfect touch of flavor and sweetness to my coffee and make everything feel that much cozier.
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How To Make Sweet Spiced Syrup
The Spices
Cinnamon and ginger are the stars of this simple syrup recipe. They’re why I called it “sweet spiced” syrup, too, because cinnamon is sweet and ginger is spicy. They’re a tasty combo that’s perfect for the cold weather.
Cloves, cardamom, and nutmeg add dimension and interest to the syrup. They’re the kind of spices that, when you taste them, make you pause and think “Mmm, what is that?”
I purchase most of my herbs and spices from Mountain Rose Herbs. The quality of their spices is outstanding. When was the last time you opened a little jar of ginger from the grocery store and immediately smelled a pungent, spicy scent? If your grocery store herbs are anything like mine, it’s probably never happened. While that doesn’t mean you can’t use grocery store spices, of course, if you really want to experience what these spices have to offer, I highly recommend checking out Mountain Rose Herbs.
The Sweet
Given the time of year, I decided brown sugar was the most appropriate sweetener to use for this simple syrup recipe. The touch of molasses adds a bit of richness that regular sugar doesn’t.
That being said, any sugar would work perfectly well in this recipe. The brown sugar complements the spices but it’s not absolutely essential. I’ve made simple syrups with cane sugar, white sugar, maple syrup, and honey. They all turn out delicious in their own way.
I haven’t made simple syrup using sugar substitutes but from what I can tell, it looks like there are plenty of sugar-free options you can use like stevia, erythritol, or monk fruit. The method stays the same, whichever sweetener you choose.
The Method
Making simple syrup is about as simple as a recipe can get. A basic simple syrup recipe is just 1 part water with 1 part sugar. Heat together in a saucepan for a few minutes until the sugar dissolves completely and you’ve got simple syrup ready to use (once it cools, of course.
To make this spice-infused syrup, we’ll basically be making a decoction first.
In a small saucepan, combine the water and spices. Cover the pan and bring to a simmer over medium heat. Once simmering, reduce heat to low and let simmer for 10 minutes.
Once the 10 minutes is up, remove from the heat and allow to steep with the lid on for another 30-60 minutes.
Strain the infusion into a glass measuring cup so you know how much infusion you have. Rinse the saucepan and pour the infusion back into the pan. Then, add an equal amount of brown sugar to the infusion.
Heat the mixture over low heat, stirring occasionally, until the brown sugar has dissolved. Once the sugar has dissolved completely, remove from the heat and let it cool to room temperature before storing the spiced syrup in the fridge. Stored in the fridge, this simple syrup should stay good for at least a few weeks (though Saveur says up to three months). If the syrup starts to crystallize, turn cloudy, or smell off in any way, it’s best to toss it and make a new batch.
This syrup never lasts that long in my kitchen, anyway. Add it to coffee or hot chocolate to up the cozy factor significantly. It would make a fairly amazing old fashioned, if you ask me. You can also use this Sweet Spiced Brown Sugar Syrup on pancakes, yogurt, or ice cream. Get creative!
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Sweet Spiced Brown Sugar Syrup
Ingredients
- 1 ⅓ cup water
- 1 tablespoon cinnamon chips or 1 ½ teaspoons powdered cinnamon
- 1 tablespoon dried ginger root or 1 ½ teaspoons powdered ginger
- 1 teaspoon whole cloves or ⅛ teaspoon powdered cloves
- 10 cardamom pods or ⅛ teaspoon powdered cardamom
- ½ teaspoon nutmeg freshly grated if possible
- 1 cup brown sugar approximately
Instructions
- In a small saucepan, combine the water and herbs. Cover and bring to a boil over medium heat. Once boiling, reduce heat to a simmer and let simmer for 10 minutes.
- Remove from the heat and let steep for another 30-60 minutes.
- Strain the infusion over a glass measuring cup so you know how much have. You should have around 1 cup of infusion. Rinse the saucepan, then pour the infusion back into the pan. Measure out an equal amount of brown sugar and add it to the pan.
- Heat the mixture over low heat, stirring occasionally, until the sugar has fully dissolved. Remove from heat and let cool to room temperature.
- Store the syrup in an airtight container (a glass jar works well) in the fridge for 2-3 weeks.
