Chai Spiced Honey Syrup


This syrup is not only an excellent way to sweeten your hot cup of tea, but also wonderful on waffles with shipped cream, used to fill sopapillas hot from the fryer, with clotted cream on scones, or as the sweet in your hot cocoa.  The spices are there for color as well as flavor — and add more depth of color to a hot tea spiked with Captain Morgan’s.

1/2 c water
1 1/2 c local honey
1 1/2 t ground Viet Namese cinnamon
1 t ground ginger
1/2 t ground cardamom
1/4 t ground allspice
1/4 t fresh ground nutmeg
1/4 t fresh ground (fine) black pepper
1/4 t ground clove
1/4 t powdered
1 t double strength vanilla extract

Using a microwave safe measuring cup, bring the water to a boil, then add all spices and vanilla.  Mix thoroughly and allow to steep 10 minutes.  Reheat the cup for 30 seconds, then add the honey and stir until completely blended.

Allow the honey mixture to cool for 30 mintues, then transfer it to a bottle/jar and use for up to 2 months stored in the fridge between uses.

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