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Recipe1M+
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Fine zesting and grating for citrus, spices, hard cheese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Fine zesting and grating for citrus, spices, hard cheese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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in a heavy pot over medium heat, bring 2 cups water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. reduce the heat to low, cover and simmer gently for 20 minutes. in a food processor, whirl the sugars together for one minute (this will help them dissolve), then transfer to a large bowl. if using caramel color, sprinkle it over the sugar. line a sieve or colander with a double thickness of cheesecloth and place over the bowl. pour the contents of the pot through the sieve. carefully gather up the corners of the cheesecloth and twist the top to close. use a spoon to press the bundle against the sieve, squeezing out all the flavorful liquid. stir the syrup and let cool, stirring occasionally until the sugar dissolves, about 15 minutes. transfer to containers and keep refrigerated. to make a soda, pour 1/4 cup syrup over ice and add 1 cup seltzer. stir.