- 3 tablespoons chopped cinnamon sticks
- 1 garlic clove, whole
- 2 tablespoons star anise
- 1½ tablespoons allspice, ground
- 2 tablespoons white peppercorns
- 2 tablespoons ginger, ground
- 1 cup honey
- 2 cups water
- 1 large coffee filter
- 6 inches cooking twine
Preheat the oven to 375°F.
Toast the chopped cinnamon sticks, star anise, allspice, white pepper corns and ginger in the oven for 5 minutes. Transfer spices to a large coffee filter, form into a bag and tie it closed with the cooking twine.
Combine the spice bag, honey and water in a small saucepan and bring to a boil. Once boiling, remove from the heat and allow the spice bag to steep for 10 minutes before discarding it and cooling the syrup.