- 16 ounces water
- 1 large cinnamon stick
- 2 tablespoons black peppercorns
- 1 tablespoon white peppercorns
- 2 star anise pods
- 1 teaspoon whole cloves
- 1/2-inch piece of fresh ginger, diced
- 1 teaspoon sea salt
- 16 ounces agave nectar
- In a medium saucepan, bring the water to a boil. Add the cinnamon stick, peppercorns, star anise pods, cloves and ginger. Bring back to a boil and stir in the salt. Add the agave nectar and bring to a simmer, stirring frequently. Remove from the heat and let cool. Cover and refrigerate overnight. Strain the syrup into a large jar, cover and refrigerate for up to 3 weeks.
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