The perfect easy-to-prepare rich simple syrup, Holiday Spice Honey Syrup, made with honey, granulated pure cane sugar and a classic blend of Christmas holiday whole spices to spice up your wintertime cakes, cold beverages and cocktails. Recipe includes vegan option. Holiday guests will rave!
A New Holiday Classic: Holiday Spice Honey Syrup
Rich Simple Syrup for Baking, Cold Beverages & Cocktails
Christmas is just a couple weeks away, my friends! Are you ready?
Today I am happy to share an incredibly easy recipe for a “rich simple syrup”. Rich simple syrups are just that—rich, because they are comprised of a ratio of 2:1 for sugar to water versus regular simple syrup with a 1:1 ratio. Therefore, they are sweeter and relatively thicker in consistency. Bakers and mixologists alike rely on simple syrups to glaze pastries and brush onto layer cakes and pound cakes to enhance appearance and add flavor and moisture as well as sweeten cold beverages and cocktails.
In late October, I set out to find and create a fabulous holiday bourbon cocktail inspired by one of my favorite vintage holiday films starring Barbara Stanwyck—Christmas in Connecticut (1945). In fact, I named the cocktail Christmas in Connecticut in homage to the film as Barbara Stanwyck was my Grandma Gigi’s favorite actress. However, I went with the subtitle of Holiday Spice Bourbon Cocktail so bourbon cocktail fans are able to easily find it. Believe me, this cocktail is not to be missed!
In the film, Christmas in Connecticut, journalist Elizabeth Lane is the country’s most famous and beloved food writer. Her reading audience is captivated by her personality and the lifestyle she portrays in her articles of living on a working farm, being an excellent cook and married with children. The problem? It’s all a facade. The truth is, she’s an unmarried New Yorker and a terrible cook who cannot even boil an egg or flip a flapjack. In fact, all the recipes for her column come from her close friend, Felix. Hilarity ensues when Miss Lane attempts to cover up her deceptions and keep her columnist job after the owner of the magazine, Mr. Yardley, has invited a returning war hero, a rather handsome sailor, to her “farm” to celebrate a traditional family Christmas.
This spiced bourbon cocktail that I conjured up, with a homemade spiced honey simple syrup, such as our Holiday Spice Honey Syrup, is what I would imagine Miss Lane would serve her holiday guests to celebrate a traditional Christmas in Connecticut—that is, if she were a real food writer and wicked mixologist or the recipe had been given to her by Felix.
Although the title of our recipe for Holiday Spice Honey Syrup sounds quite complicated, I can assure you this recipe is as easy as 1-2-3. In fact, this syrup recipe is so quick and easy that even Miss Lane could make it!
Your holiday guests will rave when you mix and serve cocktails with this fabulous homemade syrup that seems to have leapt from long ago New England Christmases past.
Mix up a batch of this special simple syrup, Holiday Spice Honey Syrup, to either give as a gift from the kitchen or to keep on hand to stock your bar throughout the holiday season and into the New Year as guests drop by. Perhaps even try our smashing original bourbon cocktail, Christmas in Connecticut – Holiday Spice Bourbon Cocktail, calling for this syrup. The syrup will keep for 4 to 6 months when tightly sealed and kept refrigerated.
My friends, this recipe has become a favorite of mine. You and your holiday guests will love it. I promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
The perfect easy-to-prepare rich simple syrup made with honey, granulated pure cane sugar and a classic blend of Christmas holiday whole spices to spice up your wintertime cakes, cold beverages and cocktails. Recipe includes vegan option. Holiday guests will rave!
- 1 cup (240 ml) filtered/purified or distilled water
- 1 cup (240 ml) pure organic honey
- 1 cup (200 g) organic granulated pure cane sugar, such as 365 Everyday Value® by Whole Foods Market®
- 6 whole cloves
- 6 star anise pods
- 6 whole allspice berries
- 3 whole black peppercorns
- 2 cinnamon sticks
- Special Equipment & Supplies:
- Fine-mesh sieve
- Small square of cheesecloth
- Small piece of wax paper
- In a small saucepan, combine water, honey and sugar. Over medium heat, cook stirring frequently until sugar is completely dissolved. This process should take about 8 minutes. Add whole spices and bring to a boil. Once boiling, reduce heat to between low to medium-low and simmer for 5 minutes.
- Using a fine-mesh sieve lined with a small square of cheesecloth, carefully strain syrup into a large heatproof glass liquid measuring cup. (I like to use my Pyrex® 4-cup (960 ml) glass liquid measure.) Set syrup aside to cool completely, covered with a small square of wax paper, before using in recipes. Keep leftover syrup stored in refrigerator tightly sealed.
Syrup will keep for 4 to 6 months when tightly sealed and kept refrigerated. Use sterilized jars and lids. Label and date the jar.
With “rich” simple syrups such as this, use less (to taste, as this syrup is sweeter) than the amount of regular simple syrup called for in cocktail recipes.
For Holiday Gift-Giving: Simply pour into sterilized jar using a funnel and seal tightly with sterilized lid. Label the jar (for food safety reasons) stating the ingredients list (for diet and food allergy reasons), storage directions and date made. By storage directions, simply state the following (in large print), “Refrigeration required. Will keep for 4 to 6 months refrigerated. Best if used within 6 months of date made.”
For Vegan Holiday Spice “Honey” Syrup: Agave syrup can be substituted for honey in this recipe. Use organic granulated pure cane sugar, such as 365 Everyday Value® by Whole Foods Market®, as stated in the recipe as it is vegan.
Recipe Adapted From: The Barn Nail by Williams-Sonoma
Original Recipe Source: WickedGoodKitchen.com
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