Gingerbread Syrup
The liquid form of a delightful gingerbread cookie, full of festive spices, aromas and flavours. This homemade gingerbread syrup is the perfect way to welcome the holidays and spread cheer. It's got a deliciously sweet, toasty flavour and is the very definition of bottled festive fun. Use it to flavour all kinds of holiday goods from hot chocolates and lattes to pancakes, french toast, ice cream, cakes and so much more!
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
*Golden syrup may be substituted for treacle or molasses.
To make this syrup even more luxurious, stir in a touch of edible gold glitter to make it sparkle!