Gingerbread Syrup Recipe
Gingerbread Syrup Recipe made in a snap with a few easily-available ingredients, a festive homemade recipe that can be used in coffee, hot chocolate or christmassy bakes. The syrup is wonderfully spiced and indulgent, and tastes just like a gingerbread cookie. Quick and easy to make, much better than a shop-bought syrup full of nasty ingredients.
Servings: 1 bottle
Calories: 317kcal
Ingredients
- 1 cup water (250 ml)
- 1 ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice ( or pumpkin pie spice)
- 1 tablespoon black treacle (molasses)
- ¼ cup dark brown sugar (45 g)
Instructions
- Add all the ingredients to a pan and mix very well.
- Set the pan over a medium heat, bring it to a boil, then let it simmer for 5 minutes to thicken slightly.
- Remove the pan from the heat.
- If you can, strain the syrup through a very fine strainer or cloth.
- Store it into a bottle or jar with a tight lid and leave it to cool down completely.
- Refrigerate until ready to use.
Video
Notes
- If stored correctly, the syrup will last well in the fridge for 2-3 weeks. Just give it a very good shake before every use.
- Straining the syrup is not compulsory, but it is helpful if you want a clearer liquid, especially if the spices are not ground super finely. Even a cloth won't catch all of them though, and that won't make any difference taste wise.
- Depending on how strong you like your hot drinks, I would say use 2-3 tablespoons of syrup, there is no need for added sugar in your drinks, since the syrup is sweet enough.
Nutrition
Calories: 317kcal | Carbohydrates: 78g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 32mg | Potassium: 504mg | Fiber: 2g | Sugar: 70g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 5mg