Spiced Sugar Syrup

• 1 cup/240 ml water
• ½ cup/100 g

In a heavy-bottomed saucepan, combine the water, granulated sugar, brown sugar, cinnamon, star anise, vanilla, and nutmeg. Bring to a boil and cook until the sugars have completely dissolved, about 2 minutes. Strain through a fine-mesh sieve into a small jar, and let cool completely before using, about 2 hours. (To make ahead, refrigerate in an airtight container for up to 1 month.)