Spiced Cider Syrup
Fall. Cider. Spices.
There is something simply magical about the combination of a few spices and some apple cider. But using the combination can be time consuming and hard to prepare for a fall drink. Because of the steeping of the whole spices, hot cider is difficult to be alcoholic, however with this little trick you can have lovely spiced cider taste in your drinks.
There is another secret reason to make cider syrup outside of consumption is the aromas and perfume. I made this prior to guests coming over, so by the time they arrived my apartment was filled with the lovely smell of cloves, cinnamon, cardamom, and anise on top of that lovely hot cider smell.
I keep almost all of these spices around, the cloves and cardamom get used in curries, the cardamom and cinnamon in my saffron rice. The addition of the star anise however is a key ingredient to making this syrup lovely. The anise helps balance out the cinnamon-clove an you will appreciate it. If you aren't as fond of anise as I am, just use ONE star vs 2-3.
While the syrup isn't thick or as viscous as something like maple syrup, it is lovely on pancakes, drinks, added to honey to create a honey cider glaze. Later this week you will find a great fall drink to incorporate the syrup.
SPICED CIDER SYRUP
- 4 cups apple cider
- 3 star anise
- 10-15 cardamom pods
- 2 cinnamon sticks
- 20-30 cloves
In a sauce pan place all ingredients and put on stove on low heat. If you have a simmer setting, let get hot and turn to simmer.
Let simmer on stove for around two hours. Check every half hour or so to make sure that it's not reducing too fast or slow. It should reduce in half in about two hours.
Strain the syrup with a mesh sieve, I like to use a tea strainer so it's easy to pour out after.
Cool and use with cocktails, or as a syrup/glaze.