House prep · Syrup
Cinnamon-Cumin Syrup (2:1)
- Yield
- About 2 cups
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 2 cups white sugar
- 1 cup water
- 2 cinnamon sticks
- 1 tbsp cumin seed
Method
- 1Toast the cumin until fragrant and grind it coarse. Boil the cinnamon in the water for ten minutes, then turn off the heat and stir in the sugar and cumin until dissolved. Cool to room temperature, fine-strain and bottle.
Used in 1
Pouring…