Black Forest Syrup

Treat yourself with Cupcake Vineyards Black Forest infused syrup–breakfast just got upgraded.


  • 4 cups water
  • 2 cups coconut sugar
  • 6 clementines, cut into quarter
  • 8 whole cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 star anise
  • ½ nutmeg, grated
  • 1 tbsp vanilla extract
  • ½ tbsp mixed spice
  • 1 bottle of Cupcake Vineyards Black Forest


  1. Combine all the ingredients together in a large sauce pan on the stove.
  2. Over medium heat bring the mixture to a boil, stirring regularly.
  3. Reduce to a high simmer for 20 minutes or until the syrup reaches your desired consistency, stirring every few minutes.
  4. As the mixture is cooking, push down on the clementines with a spoon to release as much flavor as possible into the syrup.
  5. Allow the mixture to cool slightly before straining it through a sieve.
  6. Pour the sieved syrup into a sterilized airtight bottle.
  7. Use the left over syrup for Mulled Wine!
  8. Heat 3 parts of Cupcake Vineyards Black Forest wine and ½ part of the syrup together in a saucepan on a low heat.
  9. Keep the mixture on the heat just long enough for it to warm up—you do not want it to boil.
  10. Serve in glasses with slices of orange and a star anise.
Black Forest Syrup