I like spices in every shape or form. For sweet and savoury dishes, in drinks and so on. For my courses, I’m always looking for new ways to enjoy spices. And sometimes I also look for ways to make something faster or easier. For example, with Chai syrup, it was about being able to enjoy a cup of Chai quickly without having to cook the spices for a long time. (Yes, I know, Chai is also a ritual, but I like it so much that I like to drink it even when I don’t have much time at hand). And this syrup also gave me the idea to turn other spices into syrup.

So I tried the following spice syrups over time:

Cardamom syrup: wonderfully spiced and yet fresh! Over vanilla ice cream as a topping or in warm tea

Lemongrass syrup: fresh in taste, very refreshing in summer as a drink

Vanilla syrup: warm, comforting, enveloping. As a drink, with water, milk or tea. If you like vanilla this is a must-have

Ginger syrup: spicy, but not too hot, because I make it with dried ginger. But it also works with fresh ginger, which makes it spicier but also more fresh in taste.

Peperoncino syrup: depending on the type of peperoncino it will be hotter or less hot. Good over icecream or in hot chocolate.

Star anise syrup: in tea or mulled wine, over ice cream

Syrup is of course always sweet, as it is preserved with sugar. This is why it is particularly suitable for sweet dishes. For example, you can use all the syrups mentioned here instead of maple syrup over pancakes or sweet waffles.

And of course you can use them all as syrups: to drink diluted with water. All of them are also suitable as hot drinks, this way they become a little like punch.

Cooked according to my recipe you can dilute them one to ten. That is one part syrup to nine parts water.

Here is the recipe:

Which syrup do you like best?

Spice-Syrup

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Prep Time 10

Cook Time 30

Total Time 40

Course Drinks

Ingredients

1 lt of water
50 g of the selected spice (for Vanilla: 1 bean)
700 g sugar

Instructions

Bring water and selected spice to the boil and simmer for 5-10 minutes. Then sieve.
Measure the liquid again and add 700 g sugar per litre of liquid and bring to the boil again.
Fill into sterile bottles still hot and close them immediately.

Notes

Once opened, keep the syrup in the refrigerator!

Keyword Spice-Syrup, Syrup