Gingerbread Simple Syrup
Servings
4
servingsIngredients
1 c brown sugar
1 T molasses
1 c water
2 T fresh ginger, minced
2 T crystallized ginger
1 t ground ginger
1 t cinnamon
½ t nutmeg
½ vanilla bean (optional)
¼ t cloves
¼ t allspice
Directions
- Combine sugar, water, and molasses in a pot. Cook over medium heat until sugar dissolves. Stir often to prevent sugar and molasses from burning.
- Add ginger and bring to a boil
- Reduce heat, and add other spices. Let simmer for 15-20 minutes.
- Transfer to a bowl and cool to room temperature (about two hours)
- Stir mixture, then strain into another container. You can strain through cheesecloth for a clearer syrup, but I choose to leave the remaining spices.
- Pour the strained mixture into a bottle and refrigerate.
Notes
- This is a very versatile syrup. It is great in coffee beverages (esp. gingerbread lattes).
- It can also be used for sweet potato casserole, eggnog, and pumpkin pancakes.