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Pancakes like Gingerbread Pancakes, Almond Flour Pancakes, Oatmeal Pancakes, Applesauce Pancakes, or Vegan Pancakes
It takes 5 minutes of hands-on time to make this incredibly easy gingerbread coffee syrup, but don’t forget to allow plenty of time for the spices to infuse in the syrup once made: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. 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. It makes a fun gift! If you’ve got a friend who loves all things gingerbread, this is a great gift to give in a pretty glass bottle. Be sure to keep it refrigerated and to let them know not to store it at room temperature. It’s super cute in a basket with gingerbread men and a bag of coffee beans. Ingredients
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. 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 Put all of the ingredients, except the vanilla extract, into a saucepan and heat gently to dissolve the sugar. 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.
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 The recipe for this homemade gingerbread syrup has been hiding within my gingerbread latte post for the last few years. I recently decided it was about time this highly useful gingerbread syrup for coffee had its own dedicated post full of handy information, so here it is. 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… Once cooled, close the lid and place it in the coldest place of your refrigerator until you’re ready to use it. 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
You can also stir a few tablespoons of this syrup into the batter of my Cinnamon + Butterscotch Cake to make a gingerbread cake. Use or omit the butterscotch chips and keep the streusel topping. (This is really good, we've tried it!) 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. This recipe is also great for use year-round, so you always have different coffee syrup flavors at hand. Because you will heat the syrup, the whole spices will give off more flavor, thus creating a more delicious syrup. If you want a more in-depth look, it’s best to scroll down to the recipe. Over there, you’ll find the full recipe.
In this article, I’ve talked about making gingerbread syrup at home. I hope you’ll enjoy it as much as I do during the holiday season! You’re going to love this recipe for homemade gingerbread coffee syrup – perfect for hot drinks, including apple cider as well as coffee, but also a great substitute for maple syrup on pancakes and waffles. Why Make This The best way to store the gingerbread syrup is in a Mason jar, a resealable container of any kind, or a pouring flask.
After everything is well combined and hot but not boiling, lower the heat and let it simmer for five more minutes. 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. If you have any questions or comments about the recipe, please let me know in the comment section below! 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.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. Brown Sugar - Sugar combined with water and heat makes simple syrup - brown sugar is the base of our coffee syrup. The molasses and spices combination is great with just about any coffee, making this one of the best syrups for this holiday season.
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