After working out how to make Pumpkin Spice Syrup last week, I couldn't resist recreating my favourite seasonal coffee syrup - Gingerbread.
As with the last syrup I found that existing recipes require you to sieve after adding sugar so I made my own version again.
How to make Gingerbread Syrup:
2 cups water
equivalent of about 1 heaped tablespoon of fresh ginger, peeled and scored
1 cinnamon stick
half a teaspoon vanilla extract
1 cup caster sugar
half a cup of light brown soft sugar
- Place the water, ginger, cloves, cinnamon and vanilla in a saucepan over a medium heat.
- Bring to the boil, lower the heat and simmer for about 15 minutes. Strain the mixture (or if you're not a perfectionist, just scoop the bits out with a spoon!)
- Measure the remaining water - there should be about 1.5 cups. Add more water to make up if not.
- Stir the sugars into the flavour infused water and stir until dissolved.
- Return to the heat and reduce to a runny syrupy consistency, stirring occasionally.
- Pour into sterilised bottle or jar.