Just in time for those fast-approaching holidays, recipes for your very own homemade gingerbread spice mix and gingerbread syrup. For all kinds of gingerbread goodness!
Gingerbread lattes, smoothie bowls, french toast, hot chocolates, cheesecakes, cakes, truffles, bars, brownies and of course cookies. This mix and syrup is the very beginning of all kinds of sweet treats and baking adventures, enough to get you in the holiday spirit!
It’s never too early to celebrate and start preparing yourself for the season. And better yet, once whipped up, these recipes can then be turned into festive gifts! Nothing quite like some holiday fun…
What is Gingerbread?
Before we do anything else, I think it’s important for us to first look at what gingerbread is.
The first recipe development for gingerbread can be traced back to the ancient Greeks and Egyptians around 2400 BC (Source). This means it’s certainly come a long way since then!
There are so many variations of recipes out there and one thing they seem to have in common is that they all include baked goods with a mixture of spices, sweetener, often butter and sometimes egg as a binder. Spices may include a combination of ginger, cinnamon, nutmeg, clove, allspice and sometimes even black pepper. With sweeteners ranging from sugar, golden sugar and brown sugar to honey, treacle, molasses and golden syrup.
It’s commonly associated with two things… a cake/ loaf and rolled cookies. Including gingerbread men and gingerbread houses, which are available at Christmas time. As a sweet baked good, gingerbread has an incredibly delightful aroma with toasty, earthy spices and a touch of sweetness.
How to Make Gingerbread Spice Mix
This homemade gingerbread recipe combines 4 spices in a wonderfully seasonal blend. Including the following:
- Ginger: We wouldn’t have gingerbread without it! Ginger is the key ingredient in this blend which makes up the majority of this mix. It provides richness and warmth in combination with the other spices.
Learn more about the flavour profile of ginger and other essential spices here
- Cinnamon: Pairs extremely well with ginger as a nice all-rounded spice. Cinnamon gives this mix an earthy aroma and taste with a bit of body and a warming undertone. It also provides a subtle sweetness as the perfect addition to any festive mix.
- Nutmeg: Provides a slight nuttiness with a potent aroma. It’s both sweet and warming which means it works well with the other spices in this mix with the same properties. If you happen to have whole nutmeg, then I suggest using that and grating it in fresh, for the best flavour. Otherwise, ground nutmeg works too!
- Cloves: Cloves add a bit of punch to this gingerbread spice mix with its strong and pungent properties. Use freshly ground cloves if you’re able to for the freshest flavour. Alternatively, you could also use ground clove.
TIP: Grind up whole cloves in either a mortar and pestle or a spice grinder to make a fine powder before adding it into the mix.
How it all comes together…
All you have to do is simply mix the ground spices with a whisk or fork until well combined and there are no lumps.
Transfer to a glass jar, decorate with some ribbon, string or twine if so desired and attach a label or name tag. And now you have your very own homemade gingerbread spice mix! Present it as a lovely festive gift to friends, family and colleagues or keep tucked away for yourself.
Storage Instructions
This spice mix is best kept in a cool dry place, such as a pantry and used within a year for optimal flavour and freshness. It can still be used after this time, but it may just lose some of its wonderful flavour properties.
How to use Gingerbread Spice Mix
The gingerbread spice mix can be used in a variety of different items.
Here are a few suggestions…
- Add it to cake, loaf or muffin batters for a lightly spiced holiday twist. You could even pair it with some apples and pears!
- Use it in a crumble topping for when you make pie or strudels! Simply sprinkle it in with all the other ingredients or stir it directly into your apples with a dash of sugar.
- Turn it into a Christmas gift: by adding on a ribbon, twine or string and attaching a pretty label or name tag to it. Doubling as both an edible gift and a nice jar that can be reused afterwards.
- Gingerbread cookies: for the ultimate Christmas vibes, whip up some deliciously spiced gingerbread creations. Including stars, Christmas trees, gingerbread men, gingerbread houses and anything else you so desire!
- And if you need a gingerbread recipe, look no further! There’s a FREE one for you below if you sign up for my email list to be a part of The Culinary Letter community!
How to Make Gingerbread Syrup
Gingerbread syrup is a wonderful mixture of fresh spices combined with sugar to produce a lovely flavourful and sweet syrup. It makes the perfect substitute for maple syrup for a festive swap, drizzled into coffees and hot chocolates, over cream, ice cream, pancakes, waffles, yoghurt, granola, cheesecake, french toast and so much more!
Here are the ingredients you’ll need:
- Water: The first ingredient in this recipe to get it all started. Sugars are dissolved in the water along with aromatics to infuse all kinds of delicious toasty flavours as it cooks. Over the 15-20 minute cooking time, the mixture will reduce and turn into a lovely thickened mixture full of festive flavour fun.
- Caster Sugar: Gives a lightness and brightness to the gingerbread mixture for a pleasantly sweet outcome. Plain white sugar would also work just as well.
- Firmly Packed Brown Sugar: Adds a few caramel-like notes to the syrup for a rich, sweet mixture that resembles the lovely taste of baked gingerbread. It is combined with caster sugar and dissolved in the water.
- Cinnamon Sticks: For the warming, toasty flavours and aromas. The fresher the better!
TIP: If you’re having trouble breaking up the cinnamon stick, use the back of a knife to tap it open and crush it into smaller pieces.
- Fresh Ginger: Gives the best flavour and unique taste that gingerbread is known for. Peel the ginger before giving it a fine dice, so that all the flavour can be extracted when it is cooked.
TIP: Use a teaspoon to scrape off the peel of the ginger, instead of cutting it off. This not only makes it a lot easier but it also reduces waste (as it cleanly removes just the skin) and is safer overall.
- Whole Cloves: Give the syrup a depth of flavour and freshness. Add them in as they are and let them do their magic!
- Treacle/ molasses: Dark thick liquids with a deep rich flavour and slight bitterness. Both are very similar to each other and are obtained after cane sugar has been processed (source). If you don’t happen to have either of these, golden syrup makes a great substitute.
Making Gingerbread Syrup:
To make this syrup, toss all the ingredients in a small saucepan and bring up to a simmer. Stir occasionally to prevent the sugar from burning at the bottom. Then allow it to simmer on medium-high heat until the sugar has dissolved and the mixture has reduced and thickened. This will take about 15-20 minutes. After being removed from the heat it will also thicken ever so slightly more.
Allow to cool to room temperature before putting through a sieve and removing the solids. Then transfer to a clean and sterilised glass jar, bottle or airtight container. Decorate and label if desired.
Storage Instructions
The best way to store gingerbread syrup is in a clean and sterilised bottle or glass jar in the fridge. It can last for up to a month.
How to use Gingerbread Syrup
The question is more like, what not to use it on? Gingerbread syrup works as a great alternative to honey, maple syrup or regular golden syrup with the added flavour twist. Here are a few suggestions:
- Pour some into your coffee for a gingerbread latte, in hot chocolates and milk for a festive drink.
- Drizzle over ice cream, cream, pancakes, waffles, french toast, fruit and porridge.
- Toss it through some cooked popcorn kernels, with some flaky salt and you have a great seasonal snack. Or you can even use it to create your sugar-coated candied nuts.
- Gift it to spread the holiday cheer. Wrap it up with a bow, label it, place it in a hamper or even a box and it will make the perfect present. And you could even add in a touch of edible gold dust or powder to make it sparkle!
Gingerbread Spice Mix
Equipment
- 200g Glass Jar with lid
- Ribbon, string or twine (optional)
- Label or name tag (optional)
Ingredients
- ⅓ cup (24g) ground ginger
- 3 tbsp (18g) ground cinnamon
- 1 ½ tbsp (9g) ground nutmeg
- ½ tbsp (3g) ground cloves
Instructions
- Add all ingredients to a small bowl and whisk to combine.
- Transfer to a small glass jar and if using attach decorations and labels.
- Store in a cool dry place, such as a pantry and use within a year.
Gingerbread Syrup
Ingredients
- 1 cup (250ml) water
- ½ cup (100g) caster sugar
- 1 cup (200g) firmly packed light brown sugar
- 2 cinnamon sticks crushed
- 6 cm (20g) piece of fresh ginger peeled and finely diced
- 3 whole cloves
- 2 tbsp (44g) treacle or molasses*
Instructions
- Add all ingredients to a small saucepan and bring to a simmer. Stirring occasionally.
- Once simmering, allow to cook until the mixture has reduced and thickened (it will also continue to thicken slightly as it cools). This may take between 15-20 minutes.
- Remove from the heat and allow to cool to room temperature.
- Once cool put through a strainer, remove all solids and store the syrup in a clean and sterilised airtight container or bottle for up to a month.
Notes
If you give this gingerbread spice mix and syrup recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter, so I can see all your wonderful creations!
Until next time, stay curious!
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