Spiced Liqueur

1 bottle (750 ml) brandy, vodka, rum, tequila or cognac

1 vanilla bean, split lengthwise

5 whole nutmegs, lightly cracked

5 cinnamon sticks, broken into pieces

10 whole cloves, lightly cracked

¼-1 cup sugar syrup or 3 tablespoons to ¾ cup pure maple syrup (see note)

Decant the spirits into a sterilized 2-quart glass container with a tight-fitting lid.

Add the vanilla bean, nutmegs, cinnamon-stick pieces and cloves to the spirits. Allow to sit away from direct sunlight and intense heat for one week. Shake the container a few times each day.

Strain through a coffee filter into a bowl. Discard the solids. Add the sugar syrup or maple syrup to taste.

Return to the jar. Age for three to four weeks, away from light and heat. Pour into sterilized gift jars or bottles. On the gift card, you might say: "Delicious in hot chocolate, tea or coffee."

Makes a scant quart.

Cook's notes: Maple syrup will impart its distinctive (and delicious) flavor. Use only real maple syrup, not pancake syrup.

For sugar or simple syrup, combine 1 cup water and 2 cups sugar in a small saucepan, add the sugar, and bring to a boil, stirring. Reduce heat, and continue to stir until sugar dissolves; this will take only a few minutes. Cool to room temperature. Pour into a sterilized container, and cover and refrigerate for up to six months. Makes about 1½ cups.

"Infused" by Susan Elia MacNeal (2006 Chronicle)