Lavender-Spice Mulling Syrup
Autumn is a perfect time to remind you of one of perhaps the most surprising secrets I’ve discovered about cooking with lavender: It magically adds great depth of flavor to pumpkin-spice and gingerbread spice blends.
Which means that this herb is a fab enhancer and convenient addition to all sorts of popular fall recipes, including trendy pumpkin-spice lattes, like the one shown below. You can also instantly fix yourself a cup of mulled wine, hot spiced cocoa, or mulled cider just by stirring in a little of the syrup to taste.
Tip: Throw in a few cranberries while making this mulling syrup to add vibrant color and a little zing. They will also increase the acidity, which helps the syrup keep longer in the refrigerator.
Tip: The quickest way to lightly crush the whole spices is to put them in a sturdy baggie and whack a couple times with a heavy spoon or kitchen mallet. Yes cardamom is expensive but try to use it; Indian shops and markets usually carry it and at a better price than typical supermarkets.
Lavender-Spice Mulling Syrup--Fab for Pumpkin-Spice Lattes!
A fab do-ahead Lavender-Spice Mulling Syrup! Great for making lush, Pumpkin-Spice Lattes, or instant mugs of Hot Spiced Cocoa. And Mulled Wine, too!
Author: Nancy Baggett
Recipe type: Beverage
Serves: About 2 cups syrup
Ingredients
- 2 cups granulated sugar
- 1/4 cup washed, peeled and thinly sliced fresh gingerroot
- 1/4 cup whole fresh or frozen (thawed) well-washed cranberries, optional
- 2 to 3 cinnamon sticks, coarsely crushed or broken into 1/2-inch pieces
- 2 1/2 teaspoons whole allspice berries, slightly crushed
- 3/4 teaspoon whole cardamom seeds, slightly crushed, optional (if unavailable sub extra allspice berries)
- 3 or 4 whole cloves, slightly crushed, or a generous pinch of ground cloves
- 1 to 3 tablespoons coarsely chopped fresh (or frozen, thawed) cranberries, optional (for color)
- 1/4 cup dried culinary lavender buds
Instructions
- Stir together 2 cups water, the sugar, gingerroot slices, cranberries (if using) cinnamon pieces, allspice, cardamom (if using) and cloves in a 2-quart or similar non-reactive saucepan. Bring to a boil over medium heat, stirring, then adjust the heat so the mixture boils gently. Boil gently, stirring occasionally, for 15 to 20 minutes. Remove from the heat and stir in the lavender buds. Let stand to steep at least 45 minutes, and preferably up to 4 hours for more intense flavor. (Or refrigerate, covered, and let steep overnight.)
- Strain the steeped syrup through a very fine sieve into a large measure. Press down firmly to extract as much flavor as possible from the solids, then discard them. (For a clearer syrup, line the sieve with a slightly dampened double-thickness of cheesecloth before straining.)
- Rinse out the saucepan and return the syrup to it. Bring the syrup to a boil. Boil for 2 minutes. Let cool and put the syrup in a clean, (preferably sterilized) bottle or jar with a non-reactive cap or lid. Refrigerate for 2 to 3 months. (Or freeze airtight for up to 6 months; thaw and keep refrigerated for 3 months.) Makes about 2 cups syrup.
