Mulled Wine Syrup
A deeply aromatic syrup to make the most heavenly mulled wine you'll ever taste. Also wonderful brushed onto hot cakes, added to frosting or used to make a simple Prosecco or Champagne cocktail.
: 1057 kcal
Ingredients
- 250 g light brown muscovado sugar
- 2 star anise
- 4 cinnamon sticks
- 2 tsp chai masala spice*
- 1 heaped tbsp green cardamoms lightly cracked
- 3 bay leaves
- 2 nuggets of stem ginger
- 1 split vanilla pod and it's seeds
- Juice of 6 clementines
Instructions
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Slit the vanilla pod open and scrape the seeds into a medium saucepan. If you have time, stir all the remaining ingredients together and all to sit for half an hour to mingle and develop flavour.
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Bring to the boil then reduce to a simmer and allow to bubble gently for 10 minutes.
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Pour into a sterilised bottle or jar with a capacity of about 300ml, store at room temperature away from sunlight. That's it!
Recipe Notes
* = I buy a ready made chai masala spice blend from The Spice Shop London (available online and will ship internationally). It is billed as a mix of - pepper, cardamom, ginger, mace, fennel, cloves, cinnamon. Most of these are covered by my recipe but you could add a 1/2 tsp black pepper, a few cloves but be very cautious with the fennel if adding some as it can easily overpower.