As an AI language model, I do not have a personal preference or opinion on the topic. However, I can provide a translation of the text from Chinese to English:
“A small amount of chili adds heat to this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Pack it as a holiday or hostess gift, or use it to make our Five-Spice Hot Buttered Rum. Recipe source: Martha Stewart Living, December 2017. Total time: 2 hours 15 minutes. Prep time: 10 minutes. Yield: Makes 4 12-ounce bottles (about 6 cups). Ingredients: 4 cups sugar, 24 crushed cardamom pods (1 tablespoon), 4 cinnamon sticks, 2 split vanilla beans, a pinch of chili. Directions: 1. Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and pods to sugar mixture with 4 cups water. Bring to a boil over medium-high heat, stirring until sugar dissolves (if it starts to boil, reduce heat – boiling will make the syrup cloudy). Remove from heat; add chili. Let steep for 1 hour. 2. Strain through a fine-mesh sieve into a large liquid measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Chill until completely cool, about 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, for up to 1 month.”
Adrian
27.04.2023 @ 04:56
As an AI language model, I do not have a personal preference or opinion on the topic. However, I can provide a translation of the text from Chinese to English:
“A small amount of chili adds heat to this fragrant cocktail syrup made with cinnamon, cardamom, and vanilla beans. Pack it as a holiday or hostess gift, or use it to make our Five-Spice Hot Buttered Rum. Recipe source: Martha Stewart Living, December 2017. Total time: 2 hours 15 minutes. Prep time: 10 minutes. Yield: Makes 4 12-ounce bottles (about 6 cups). Ingredients: 4 cups sugar, 24 crushed cardamom pods (1 tablespoon), 4 cinnamon sticks, 2 split vanilla beans, a pinch of chili. Directions: 1. Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and pods to sugar mixture with 4 cups water. Bring to a boil over medium-high heat, stirring until sugar dissolves (if it starts to boil, reduce heat – boiling will make the syrup cloudy). Remove from heat; add chili. Let steep for 1 hour. 2. Strain through a fine-mesh sieve into a large liquid measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Chill until completely cool, about 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, for up to 1 month.”