Sugar – I used golden caster sugar. Granulated sugar can also be used or Demerara sugar for a more pronounced caramel flavour. I also added a little dark brown sugar for colouring. 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 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: Put all of the ingredients, except the vanilla extract, into a saucepan and heat gently to dissolve the sugar. Make a milkshake– blitz 40ml syrup, 150ml cold milk and a couple of scoops of vanilla ice cream together in a blender.

Feel free to change up the spice ratios if you like. You can also add a bit of ground cloves, allspice, or cardamom if you like those spices. The homemade gingerbread syrup is a great way to start the holiday season and will make for some delicious coffees. It’s best to use muslin cloth or a nut milk bag to strain homemade gingerbread coffee syrup to ensure no gritty pieces of spice remain otherwise they will get into your drinks.

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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. This collaboration with Scott Slimissimo marries my love of coffee with an incredible product – a stunning coffee machine that creates freshly brewed coffee directly from coffee beans! If I sound a tad enthusiastic it is because I truly am. Let me count the ways I love my Slimissimo…

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. Heat until dissolved:Heat over medium heat for 15 to 20 minutes, until the spiced flavor is infused. Make sure to adjust the heat to maintain an even low simmer. Bring almost to a boil and then remove the pan from the heat then let the contents infuse for 2 hours. If you want to make this syrup within minutes, you can substitute the whole spices for the ground versions. Sugar: I recommend using only dark muscovado sugar in this recipe. It will help deliver a robust flavour and keep the liquid deliciously dark and mysterious.

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This coffee syrup also makes a great gift. Put it in a cute mason jar and tie a bow around the lid. Add it to a coffee themed gift basket, and give it to your friend or neighbour! Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated. Ways to use gingerbread syrup