Black pepper vanilla syrup

Vanilla syrup with a spicy edge underneath. The pepper doesn't take over, it just shows up at the back of the sip.

Ingredients

• Water240 ml
• Sugar200 g
• Whole black peppercorns2 g
• Vanilla extract15 ml

Method

1. Coarsely crack the peppercorns. Combine them with the water and sugar in a small saucepan over medium-low heat, and stir until the sugar fully dissolves.
2. Take it off the heat and stir in the vanilla extract. Let it cool to room temperature.
3. Strain through a fine-mesh strainer to remove the peppercorns. Keep it in a tightly sealed bottle or jar.