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A touch of vanilla is added to bring the whole thing together, and it creates another layer of flavor to the syrup that works perfectly with the rest of the ingredients. You can use this gingerbread syrup for hot or cold coffee drinks - Add a teaspoon or two to a hot cup of coffee and stir to dissolve. Use this syrup in my Gingerbread Latte recipe.
If you’re looking for a yummy spin on your morning coffee this Holiday season, this DIY coffee syrup is IT! I love this recipe because it’s SO easy to make. You probably have most if not all of the ingredients for it in your pantry right now. Spices: it’s a grand blend of typical gingerbread spices including cinnamon, cloves and allspice. These should all be easy to get hold of. I favour using whole spices over ground spices as the final spiced syrup is much purer. Ground spices can lead to a sludgy residue in the bottom of drinks but this is avoided when using whole spices. Step-by-step instructions Today we'll spice things up with a homemade Gingerbread Syrup for Coffee that goes perfectly with my next recipe for Gingerbread Lattes that are worthy of a coffee shop. Although the molasses is already very sweet, I still like to add brown sugar to the syrup to give it more depth and flavor. Turn the heat off and let the syrup cool down slightly before pouring into a jar or container with a lid. Let cool down to room temperature and store in the fridge.
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Years ago when we were paying off our debts, I realized that a regular trip to a cafe just wasn’t in the cards. This was a blow, since we’re a big coffee drinker family and love the holiday drinks at the local coffee shop.
What is gingerbread simple syrup made of? It’s a combination of sugar, water, treacle (molasses) fresh ginger, cloves, allspice, cinnamon and vanilla. Basically, the key ingredients commonly used to make gingerbread appear in this simple syrup recipe. Adding a measure of this gingerbread simple syrup to warm milk makes a delicious milky drink. It’s ideal for children, adults who do not enjoy coffee or anybody in the mood for a late-night comfort drink without a caffeine buzz. Try using 30ml of the syrup with 180ml of steamed milk. Brown Sugar - Sugar combined with water and heat makes simple syrup - brown sugar is the base of our coffee syrup. Roughly chop the ginger and lightly smash the cinnamon, cloves and allspice using a pestle and mortar to break them up (but do not grind them to a powder). You could probably use coconut sugar in place of brown sugar. The flavor would be a bit different. Coconut sugar has a bit more of a caramelly flavor so I'm sure it would be a good replacement.
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This easy gingerbread coffee syrup is intensely flavoured and has been specifically devised to be diluted in drinks. I wouldn’t recommend using it to pour over waffles and pancakes as the flavour is quite punchy. You can keep it well in the fridge for up to a week, but I recommend using it before then because any longer than that might alter the flavor of the syrup, and it’s best to make a fresh batch. If you like your coffee on the sweeter side, you might want to add a bit more syrup to make it taste as you want. Conclusion Then, after you’ve poured the hot syrup into your storing container, it’s best to wait until it’s completely cooled. It’s an easy homemade simple syrup recipe. You don’t need more than sugar, water, and some ground spices to make this easyrecipe. It’s loaded with gingerbread spice without being a complicated recipe.
If you have any questions or comments about the recipe, please let me know in the comment section below! This gingerbread syrup is endlessly versatile! You can use it in holiday drinks, or for Christmas breakfast recipes like waffles, pancakes, or baked oatmeal. Or, you can even just drizzle it over vanilla ice cream for a Christmas ice cream sundae! Really anything goes. Here are our top ideas for how to serve gingerbread syrup: This recipe is based on a simple syrup that always uses a 1:1 ratio of cold tap water and sugar, with added spices and molasses. Because of the sugar used, the calories per serving come out to 54. This is calculated as two tablespoons per serving.I'm sure you can omit the molasses if you don't have it or prefer not to buy it. Your syrup will be a bit thinner and the flavor will be a bit different. What is gingerbread syrup used for? The most popular way to use it is to flavour drinks. This gingerbread simple syrup is for coffee plus many more beverages and a few recipes too – I’ve included a few ideas at the end of this post.
This gingerbread syrup is a variation on our brown sugar syrup a liquid sweetener made with equal parts brown sugar and water. Because of its molasses content, brown sugar syrup has a deep flavor with notes of caramel and toffee. Instead of adding molasses to this syrup like a traditional cookie, you can just use brown sugar! The difference is you’ll simmer it with whole spices to infuse a major amount of flavor. Here’s what to do (or jump to the recipe below): Essentially, it is simple syrup flavoured to taste like gingerbread. The answers to the following two questions help explain exactly what gingerbread syrup for coffee is though: In a medium saucepan, combine the sugar and water. Bring to a low boil over medium-high heat, stirring to dissolve the sugar completely. Simmer for 3 minutes, uncovered, stirring occasionally. This flavourful gingerbread coffee syrup is the perfect, festive addition to your morning latte. It also makes a great gift for a coffee lover! The syrup is so simple to make and tastes delicious.Depending on the sweetness you like, you can choose to use as much or as little syrup in your coffee. Let me show you the ingredients used in this recipe: What ingredients are used in a gingerbread syrup? Although the combination of spices is not for everyone, the molasses and brown sugar add a great sweetness, making it great for people who don’t like the taste of coffee. Step 1. Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. Because you will heat the syrup, the whole spices will give off more flavor, thus creating a more delicious syrup.
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