Cinnamon Syrup

1. Break 7 whole cinnamon sticks into pieces and add to the mortar and pestle. Break the cinnamon sticks into smaller pieces, but don't grind them to a powder. Transfer cinnamon to a bowl.
2. Add 25 whole cardamom pods to the mortar and roughly break them apart with the mortar. Transfer to the cinnamon bowl.
3. Add 2 1/2 tablespoons whole cloves and 2 1/2 teaspoons whole peppercorns to the mortar and pestle and roughly break apart, but don't grind so much that they become powdered. All of the spices should just be broken up.
4. Transfer the spices to a dry skillet and heat over medium high heat until the spices are smoking and fragrant, but be careful not to burn them. Remove from heat.
5. Transfer the spices to a large saucepan and add 2 1/2 cups cane sugar and 3 cups water. Bring to a boil, then reduce the heat to a low simmer and cook for 45 minutes. Let the mixture cool to room temperature, then transfer to a large jar or container.
6. Seal and let it steep for 3 days.
7. After the simple syrup has steeped, place a large mesh strainer over a large bowl. Pour the simple syrup and spices through the strainer. Press lightly on the spices with the back of a wooden spoon to get as much of the syrup out as possible. Discard solids.
8. Place a smaller fine mesh sieve over a large quart-size measuring cup or bowl with a spout. Carefully pour the syrup through the sieve... this will remove any finer spice granules.

FOR GIFTING: