This tutorial details how to make the Autumn Spiced Syrup, a featured ingredient in our holiday cocktail class, A Spicetacular Affair, or just a fun concoction to help make your beverages a bit more homely this season. 

  • Kettle or Saucepan

  • 16-ounce Glass Jar with a Lid

  • Blender

  • Fine Mesh Strainer

  • Digital Scale or Measuring Cups

  • 2-3 cups (500-750mL) of Bottled Spring Water

  • 1 cup (200g) of Granulated Sugar

  • Spice Option 1

    • 1 Cinnamon Stick​

    • 10 Whole Peppercorns (crushed)

    • 7 Allspice Berries (crushed)

    • 1 Clove

    • 1 Star Anise

  • Spice Option 2​

    • 2 Tea Bags (Chai or Holiday Blend)​

  1. Use the kettle or saucepan to bring the bottled spring water to a hard boil.

  2. If using whole spices, lightly crush the whole allspice berries and peppercorns between two hard surfaces, such as a skillet and cutting board.

  3. Add all the spices or the tea bags to the glass jar, then pour in 2 cups (500mL) of the boiling water.

  4. Allow to rest at room temperature for an hour, then seal and set it in the fridge to infuse for at least 12 hours.

  5. Once the spiced tea is ready, remove the tea bags or use the fine-mesh strainer to filter out the spices.

  6. Use the digital kitchen scale to measure out 200 grams of sugar and 200 grams of chilled tea. While measuring by weight will always be the preferred method, if you don't have access to a digital scale, go with a cup of each.

  7. Combine the sugar and spiced tea into the blender and blend on HIGH for 20-30 seconds.

  8. Leave the syrup to rest uncovered for 5-10 minutes to allow any air bubbles to escape.

  9. Pour the syrup back into the glass jar and seal.

  10. Label the jar with the syrup's name and an expiration date of 30 days. To extend the life to up to 6 months, add 1 tsp of Vodka and stir.

  11. Store in the fridge and check for spoilage before each use.