SPICY CINNAMON SYRUP
A pinch of cayenne pepper adds just the right amount of heat in this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Bottle it for holiday or hostess gifts or use it to make our Spiced Hot Buttered Rum.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes four 12-ounce bottles (about 6 cups)
Number Of Ingredients 5
Steps:
- Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.
- Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maamar Taleb
[email protected]I can't wait to try this syrup on my next batch of pancakes!
Wariyo Guyo
[email protected]This syrup is a great way to use up leftover cinnamon sticks.
Rai Shaban Marth
[email protected]I'm not a fan of spicy food, so I omitted the chili powder. The syrup was still very flavorful.
Shifat Noor
[email protected]I'm allergic to cinnamon, so I used nutmeg instead. It was a great substitute.
Charlie Simone
[email protected]I made this syrup with maple syrup instead of white sugar. It was delicious!
M simmons
[email protected]I didn't have any chili powder on hand, so I used cayenne pepper instead. It worked out great!
Trick Shot
[email protected]I found the syrup to be a bit too thick. I added a little water to thin it out, and it was perfect.
Ellyana Tilson
[email protected]This syrup is a little too spicy for my taste, but I can see how others might enjoy it.
Linda Esohe
[email protected]I'm so glad I found this recipe. It's a keeper!
Cathy “Mimi Judd” Judd
[email protected]This syrup is so versatile. I've used it on pancakes, waffles, french toast, oatmeal, and even ice cream. It's delicious on everything!
Prince Bikkee
[email protected]I love that this syrup is made with all natural ingredients. It's a healthier alternative to store-bought syrups.
Leo Watcher
[email protected]This syrup is also great for making cocktails. I used it to make a cinnamon whiskey sour, and it was amazing!
Gaan Pagol
[email protected]I used this syrup to make cinnamon rolls, and they were a hit! The syrup added a delicious glaze to the rolls, and it made them extra special.
sabelo mnguni
[email protected]I followed the recipe exactly, and the syrup turned out perfectly. It's thick and rich, with a beautiful amber color.
Katie A
[email protected]I made this syrup for my family's brunch, and they all loved it! Even my kids, who are usually picky eaters, asked for seconds.
Ggg00pk Tyuugfg
[email protected]This is the best cinnamon syrup I've ever had! It's so easy to make, and it tastes amazing. I'll definitely be making this again.
Joan Ferguson
[email protected]I love the unique flavor of this syrup. The cinnamon and chili powder give it a nice kick, without being too overpowering.
Rukesh Subedi
[email protected]This syrup is a delightful combination of sweet, spicy, and warm flavors. It's perfect for topping pancakes, waffles, or french toast.