Warm, spiced, and endlessly useful. This chai-infused honey syrup steeps classic chai spices — cinnamon, cardamom, star anise, clove — into pure ALSHIFA Ginger in Pure Honey. Stir it into tea or coffee, or drizzle it over waffles, toast, and fruit.
Yield: Makes about 8 oz (one jar)
Ingredients
- 1 jar (8 oz) ALSHIFA Ginger in Pure Honey
- 2 tablespoons water
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon cardamom pods
- 1 whole vanilla bean
- 4 slices fresh ginger, peeled
- Peel of 1 orange, thinly sliced
Directions
- Gather all the spices and the fresh ginger in a piece of cheesecloth and tie it closed with cotton twine.
- In a heavy saucepan, combine the honey and water over low heat — warm gently until loose and fluid, but do not let it simmer or boil (this keeps the honey's natural flavor intact). Submerge the spice packet and add the orange peel.
- Keep the heat very low and let the honey warm for about 10 minutes, swirling occasionally, then remove from the heat.
- Let the spice packet steep in the warm honey for 2 hours to infuse.
- Remove the packet, gently squeezing out the excess honey. Pour the syrup into a glass jar with a tight-fitting lid, along with the orange peel.
- Store in a cool, dark place.
Tip: Wonderful in tea or coffee, and just as good on waffles, toast, or drizzled over fruit salad with a squeeze of lime. For a pretty presentation, tuck the star anise and cinnamon stick from the spice packet into the finished jar.
