Hot Cinnamon Spice Recipe

Make the spiced syrup

In a small saucepan combine 2 cups water, granulated sugar, brown sugar, ground cinnamon, the cinnamon stick, whole cloves, star anise, and sliced fresh ginger. Stir briefly to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low and let simmer uncovered for 8–10 minutes to allow the spices to infuse and the sugars to dissolve completely. Stir occasionally.

Taste the hot syrup carefully (it will be hot). If you want it sweeter or spicier, add another 1/2 tablespoon sugar or an extra 1/4 teaspoon ground cinnamon and simmer 1–2 more minutes. Remove saucepan from heat.

Strain the syrup through a fine-mesh sieve into a heatproof measuring cup or bowl to remove the cinnamon stick, cloves, star anise and ginger slices. Press gently on solids to extract flavored liquid. Discard solids.

Build the drink

Preheat a heatproof mug by filling it with hot tap water for 30 seconds, then discard the water. Pour 3 tablespoons of the warm spiced syrup into the mug.

Add 3 tablespoons apple brandy (or applejack). If you want a stronger cinnamon kick and higher alcohol, add 1 tablespoon Fireball or cinnamon schnapps. Stir to combine.

Add 1 teaspoon fresh lemon juice and 1 teaspoon vanilla extract. Stir briefly.

Top the mug with about 1 cup hot water (approx. 8 fl oz) or to taste. Stir once to combine and taste; adjust sweetness or acidity by adding a little more syrup or lemon if needed.

Garnish with a lemon wheel or twist and a light dusting of ground cinnamon across the top. Optionally float a small cinnamon stick for aroma.

Serve immediately while hot. Provide a spoon for stirring; warn guests that the drink will be hot.