Do you guys remember those ornaments that you could make from spices and glue? I know there are probably more ingredients but that’s all I could think of off the top of my head. My mom used to make them every year when we were kids and tell us kids repeatedly that we couldn’t eat them haha.
For me, that is one of the smells that I associate with Christmas – gingerbread is also one of those wonderful holiday smells. I just wish that gingerbread cut outs didn’t take so dang long to make, otherwise I would definitely eat them more often.
Today I bring to you the perfect way to incorporate gingerbread into all of your beverages this holiday season. A homemade gingerbread syrup. I incorporated all my favorite parts of gingerbread into liquid form.
I’ve been busy trying to think of tasty things to make with this syrup. For you coffee lovers, that could be a copycat Starbucks Gingerbread Latte. If you’re a tea drinker (like me!) adding a tablespoon to a cup of hot black tea (or if you have some Sugar Cookie Sleigh Ride tea, that is SO good with it). And of course cocktails – but I’ll have more about that for you tomorrow…
I’m also pretty sure you could pour a little of this on top of some vanilla ice cream, to make a chilly gingerbread flavored treat. And it could also make a cute DIY gift – I would package it with some cute mugs, a bag of coffee and throw it all in a basket – simple, cheap, and easy!
Since it’s a simple syrup, it’s so incredibly easy to make. It will take like 25 minutes of your time, but 20 of that you simply do nothing but let it steep. If you like a “spicier” gingerbread, you can throw in a black peppercorn. Personally I like mine kinda sweet so I omit this, but it’s there as an option if you like it!
- 1 cup water
- 1 cup dark brown sugar
- 1 tablespoon molasses
- 2 1-inch pieces of peeled ginger root
- 1 cinnamon stick (3 inch)
- 1 whole clove
- pinch fresh grated nutmeg
- 1 whole black peppercorn (optional)
In a medium size saucepan combine water, sugar, molasses, ginger, and spices. Bring mixture to a boil, stirring occasionally. Remove from heat and cover for 20-25 minutes to steep spices and cool.
Remove large spices and ginger from saucepan and discard. Pour syrup mixture through a fine mesh strainer or a layer of cheesecloth to remove large spice particles. Store in an airtight container in the refrigerator for 1 month.