Infusing liquids can add great depth to your cooking, or home bartending. Simply heat whatever liquid you are using over low heat with an aromatic substance. I like to infuse milk/cream with orange zest or peels when I’m making creme brulees or chocolate ganaches.
Other things that work well are cinnamon sticks, whole pieces of ginger, mint leaves, coffee beans, or for savory items, lemongrass, or garlic cloves. Be sure to strain the infusion before using though. The only things that don’t work for infusions are things that melt when heated such as chocolate or powered items like ground spices.
