Yield 1 cup
Bring a thick bottom pot, 5-6 quart capacity that’s either stainless steel, ceramic or copper, to a medium heat.
Add in all of your ingredients and let simmer uncovered for one hour. Checking every 10-15 minutes to give it a stir.
After one hour has elapsed, reduce to medium low. By now it should be reduced by more than half or about 2 inches in a 5 quart pot.
After an hour and 40 minutes, tilt your pot and strain out the added bulk spices with a fine mesh strainer or slotted spoon. Place the syrup back in the pot at the same heat.
Be sure to watch your syrup extra now to avoid burning the sugars. Stirring every 10 minutes.
In the last 20 minutes of reducing at that heat, completing your second hour of cooking, you can add an optional tbsp of vegan butter.
Shut off the heat, remove it from the burner and let it cool to room temperature, uncovered. It will continue to reduce the colder it gets.
For a fun spin you can add fresh orange peel or zest with a squeeze of juice.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-apple-cider-syrup/