Spiced Ceylon cinnamon and honey syrup

In a small saucepan, combine the water, cinnamon sticks, cloves, star anise, and orange peel.

Bring to a bare simmer over medium heat. Reduce to low, cover, and infuse 15 minutes.

Off the heat, let cool for 5 minutes (below 60°C) — never add honey to hot liquids or the enzymes are destroyed.

Whisk in the honey until fully dissolved. Stir in the vanilla extract.

Strain through a fine sieve into a sterilized glass bottle.

Refrigerate. Shake before use.