Prepare the roots

In a large pot, combine the chopped angelica, burdock, and water. Bring to a boil, then reduce heat and let simmer for 30 minutes.

Infuse the flavors

Split the vanilla bean and scrape the seeds into the pot. Add the vanilla pod, dried marjoram, and Saigon cinnamon. Simmer for an additional 15 minutes.

Add vanilla and spices

Strain the liquid through a fine mesh sieve to remove the solid pieces, pressing down to extract as much liquid as possible.

Strain the mixture

Return the strained liquid to the pot and stir in the sugar. Heat gently until the sugar completely dissolves.

Sweeten the mixture

Allow the mixture to cool. Serve chilled or at room temperature, garnished with a sprinkle of Saigon cinnamon if desired.

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Recipe information

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