Massaman Syrup

• 1 tablespoon ground mace
• 5 sticks cinnamon
• 2 tablespoons coriander
• 6 whole cardamom pods
• 15 cloves
• 2 nutmegs
• 2 cups dark brown sugar
• 2 cups water

1. Combine all spices in a saucepan over low heat.
2. Toast lightly for a few minutes.
3. Add sugar and water and bring contents to a boil.
4. Once boiling, turn the heat off and allow the mixture to steep for at least two hours.
5. Strain the contents through a sieve to remove solids, and pour into an airtight container.
6. Syrup will keep for up to two weeks in the refrigerator.

ground mace, cinnamon, coriander, cardamom pods, cloves, nutmegs, brown sugar, water

Taken from cooking.nytimes.com/recipes/1015603 (may not work)