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Because you will heat the syrup, the whole spices will give off more flavor, thus creating a more delicious syrup.
Depending on the sweetness you like, you can choose to use as much or as little syrup in your coffee. Let me show you the ingredients used in this recipe: What ingredients are used in a gingerbread syrup? The best way to store the gingerbread syrup is in a Mason jar, a resealable container of any kind, or a pouring flask. This is a highly flavoured gingerbread coffee syrup, so use it sparingly. I find that 30-40ml is sufficient for most drinks. The idea is to add a gentle waft of gingerbread flavour to the drink, not to overpower any other flavours completely. Fresh ginger: this is an absolute must in this recipe – don’t swap for stem or crystallised versions.
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Beautifully designed and a true pleasure to use: I am rather allergic to manuals so I appreciate that this is pretty much a plug in and go machine! It’s also very easy to clean. Put all of the ingredients, except the vanilla extract, into a saucepan and heat gently to dissolve the sugar. 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… Brown Sugar - Sugar combined with water and heat makes simple syrup - brown sugar is the base of our coffee syrup.
Heat until dissolved:Heat over medium heat for 15 to 20 minutes, until the spiced flavor is infused. Make sure to adjust the heat to maintain an even low simmer. Below, you’ll find more information on the best ways to store your homemade gingerbread syrup: How to store the gingerbread syrupIt’s an easy homemade simple syrup recipe. You don’t need more than sugar, water, and some ground spices to make this easyrecipe. It’s loaded with gingerbread spice without being a complicated recipe. 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. Store this recipe in the fridge. I find it lasts a week or two in the fridge. If mold develops on top, discard it. Recipe Tips 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
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. I hope you’ll find this recipe for gingerbread latte syrup useful throughout autumn and winter, not just the Christmas period when gingerbread fever tends to take over. What is Gingerbread syrup? 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 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 This flavourful gingerbread coffee syrup is the perfect, festive addition to your morning latte. It also makes a great gift for a coffee lover! The syrup is so simple to make and tastes delicious.This recipe is also great for use year-round, so you always have different coffee syrup flavors at hand. 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 If you want to make this syrup within minutes, you can substitute the whole spices for the ground versions. 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. Then, after you’ve poured the hot syrup into your storing container, it’s best to wait until it’s completely cooled.
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. The amount of ingredients used might seem a bit daunting, but trust me when I say that this recipe will be well worth your time and effort. Bring almost to a boil and then remove the pan from the heat then let the contents infuse for 2 hours. This gingerbread syrup recipe is very easy to make and yields about a cup of syrup, which will flavor many many coffees, depending on how sweet you like your coffee. I use about a tablespoon per coffee. You can use two tablespoons for a sweeter coffee. Because of the sugar used, the calories per serving come out to 54. This is calculated as two tablespoons per serving.Although the molasses is already very sweet, I still like to add brown sugar to the syrup to give it more depth and flavor. A touch of vanilla is added to bring the whole thing together, and it creates another layer of flavor to the syrup that works perfectly with the rest of the ingredients. 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.
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