Nutmeg Coffee Syrup

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I do have ghost material to post-I went to the Central Terminal for the Carnival of Parahorror, and want to get that post written up at least.

I love pumpkin spice, but nutmeg’s been my current love (though I admit that I’m surprised Pixabay has photos of nutmeg-the camera on my phone is getting touch and go and it’s really gray here today). We went to Spot on Elmwood on Sunday to see someone, and they had cold brew iced coffee-another love-and a shaker of nutmeg. On a whim I made myself a nutmeg coffee, and now I’m off and running.

There’s something slightly retro about nutmeg, but I can’t put my finger on exactly what that is. But I love it. Don’t be surprised if you see it here more often.

Nutmeg is a general healing herb, folklorically speaking. Nutmeg/allspice berries, like most ‘berry’ herbs, can stand in for coins in money draws.

Note:

I mix my syrups a little strong, because I don’t like terribly sweet coffee but want the spice to come through when I use it-so I use a heavy hand so I can get flavor out of a small amount of syrup. Use a lighter hand if you like a sweeter coffee.

Don’t over boil simple syrup or you’ll end up with candy.

Nutmeg Coffee Syrup

1 pint water

1/3 cup sugar

1/2 tablespoon each good quality ground nutmeg and cinnamon

1 tablespoon vanilla extract (real/alcohol based preferably)

Mix dry spices and sugar together well, add to a pot with water and vanilla.

Over medium low heat bring to a gentle simmer and let cook down slightly to make a sugar syrup.

Take off of heat, cool, and keep in the fridge. It should hold for a fair amount of time, at least a couple of weeks due to the sugar content.

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