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Cinnamon pepper syrup

Ingredients:

• 500 ml brown (preferably demerara) sugar
• 2 cinnamon sticks
• 10 cloves, cracked
• 10 black peppercorns, cracked

Add all the spices to 250 ml of boiling water. Simmer for 15 minutes, then add the sugar and remove from heat. Let sit 2 hrs to further steep & cool, then strain through a fine sieve (a tea strainer works well, or use cheesecloth) and store in the fridge. Lasts two weeks. (This recipe makes about half a litre of syrup.)