Homemade Gingerbread Simple Syrup

Gingerbread Simple Syrup is perfect for adding a festive touch to your favorite beverages or as a topping for pancakes or waffles. 

I love a flavored syrup in my coffee or cocoa but never seem to be able to get my hands on the gingerbread version. Luckily one of my fellow Taste of Home Community Cooks, Darlene B, shared hers!

How to make it: 

Combine cinnamon sticks, whole cloves, coarsely chopped fresh gingerroot, whole allspice, and whole peppercorns in a spice bag or double layer of cheesecloth. 

 

Tie it off and place in a saucepan with water, honey, sugar and nutmeg.  Bring it to a boil and then let simmer for 30 to 45 minutes. I let mine go until it coated the back of a spoon. Let cool, discard the spice bag and then move to a storage vessel and refrigerate.

What can it be used for?  

It works in a wide variety of beverages: coffee, tea, cocoa, milkshakes.

You can use it to make flavored whipped cream, drizzle it over pancakes or waffles, brushed on cake layers.

You can put a holiday twist on classic cocktails like mudslides and white Russians, both of which I'll be sharing with you soon.

 

How long can I store it? 

It will keep in the refrigerator for around a month, but it's definitely not going to last that long here! Next time I'll do a double batch.

 

Homemade Gingerbread Syrup

Author: Jolene's Recipe Journal

Ingredients

• 2 cinnamon sticks (3 inches), broken into pieces
• 16 whole cloves (or 1 teaspoon ground)
• 3 tablespoons coarsely chopped fresh ginger root
• 1 teaspoon whole allspice
• 1 teaspoon whole peppercorns
• 2 cups sugar
• 2 cups water
• 2 tablespoons honey
• 1 teaspoon ground nutmeg

Instructions

1. Place the first 5 ingredients on a double thickness of cheesecloth; bring up the corners of cloth and tie with string to form a bag.
2. In a large saucepan, combine the sugar, water, honey, nutmeg, and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes.
3. Remove from the heat; cool to room temperature. Discard the spice bag; transfer the syrup to airtight containers.

Notes

Can be stored in the refrigerator for up to one month.

Source: https://www.tasteofhome.com/recipes/gingerbread-spiced-syrup/ 

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