Skip to main content

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

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/ 

Recommended Products

Microplane Premium Made in USA Zester Grater, 13

Other recipes you may enjoy:

Gingerbread Hot Cocoa

gingerbread, syrup, simple syrup
Beverages, cocktails
American

 
 
 


 



Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more