Homemade Gingerbread Syrup
A recipe for Homemade Gingerbread Syrup! Warming spices are simmered in a simple syrup for a delicious and festive addition to coffee and other favorite drinks.
Servings 2 1/4 cups
Ingredients
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) light brown sugar
- 2 cups (470 milliliters) water
- 2 tablespoons (30 milliliters) unsulphured molasses
- 1 vanilla bean
- 2 cinnamon sticks
- 1 1/2 inch (4 centimeter) piece ginger roughly chopped
- 8 allspice berries
- 8 cloves
- 4 black peppercorns
- Pinch salt
Instructions
- In a medium saucepan, combine the granulated sugar, light brown sugar, water, and molasses.
- Split the vanilla beans and scrap the seeds into the pan. Whisk to combine and add the pods (if using vanilla extract, do not add until after simmering the syrup).
- Add the cinnamon sticks, ginger, allspice berries, cloves, black peppercorns, and pinch of salt.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
- Remove from heat, cover, and allow to steep for 30 minutes.
- Strain the syrup through a fine mesh strainer and discard the spices. Transfer the syrup to an airtight container and refrigerate for up to 2 weeks.