Full of brown sugar, spice, and everything nice, this gingerbread syrup is a lovely addition to your coffee and cocktails this winter season.
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Homemade Gingerbread Syrup
The winter season calls for gingerbread. I love the spicy flavors of cinnamon, ginger, allspice and clove and the deep comforting smell of molasses and brown sugar. Traditional gingerbread cookies are a staple this time of year, but that doesn’t have to be the end of it.
Making your own gingerbread syrup is incredibly simple, and it can be used all season to spice up your coffee, cocktails, or even drizzled on some ice cream. Whip up a batch to share at your holiday get-togethers – everyone will want to know your recipe.
DIY Gifts for the Holiday
Homemade syrups like this one are a special touch to your holiday table and make great gifts to loved ones. In addition to traditional baked goods (like mint chocolate crinkle cookies), there are a lot of lovely pantry staples you can make this winter to give:
- Infused Liquors (such as Spiced Citrus Vodka and Earl Grey Bourbon)
- Preserves with winter produce (like Marmalade and Preserved Lemons)
- Honeyed nut and seed mixes and candied pecans
Homemade Gingerbread Syrup
- 1 cup brown sugar
- ½ cup water
- 2 tablespoons molasses
- 2 tablespoons fresh ginger sliced thin
- 1 teaspoon whole allspice berries
- 1 teaspoon whole black peppercorns
- 5 whole cloves
- 1 cinnamon stick
- In a small sauce pan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
- Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
- Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.
Making Cocktails: This amount of syrup is enough to make 4 Rum Rum Reindeer cocktails (recipe to come).
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