Easy to make Gingerbread Syrup makes a great gift for the coffee drinkers in your life.
I am not normally a coffee drinker, but I’m thinking that’s all about to change.
Since forever, I’ve made my son ‘steamed milk’ with coconut oil, chai spices (made by dear friends of mine) and honey to have with his breakfast on chilly mornings. We don’t have an official ‘steamer’, so I use my emulsion blender to whip a foamy topping on the hot milk mixture.
Side note: if you are an avid user of coconut oil, like I am, and are tired of having to scoop it out of the tub, check out this post where I discuss a great idea for storing and using coconut oil. It makes my life much easier, and I hope it does the same for yours!
He chooses to not eat lunch at school (ugh), so I try to get as many healthy proteins and fats in him as possible to hold him through the day. That’s my rationale, but Terry thinks I’m just spoiling him.
In any event, when I was last at Sur La Table (aka Mecca), I picked up some Pumpkin Spice Syrup thinking it’d be a nice change from the chai spice for him. But as is typically the case with my picky eater, he’s not so fond of the Pumpkin Spice Syrup (story of my life).
This morning I made his ‘steamed’ milk using a gingerbread teabag from Celestial Seasonings and it was really pretty tasty, but light on the Gingerbread taste I was hoping for. Lightbulb Moment!!!! I decided I would make a Gingerbread Syrup that I could add to his ‘steamed’ milk as I did the Pumpkin Spice Syrup.
This gingerbread syrup is so easy to make. Simple syrup (sugar and water), molasses and gingerbread spices (ginger, cinnamon, nutmeg, and allspice) simmer down to a thick, spicy gingerbread syrup.
And let me tell you, this gingerbread syrup is so yummy. Not only will we be using it in coffee, tea, steamed milk, ice cream, and oatmeal at home, but it’d bea great gift for your favorite coffee drinking friends and family!
For gifting purposes, I made some cinnamon ornaments (usingMartha Stewart’s ‘recipe’ which is different from many as it includes glue) and used some white puffy paint to outline the gingerbread to mimic icing.
I wrote on the ornament using an extra-fine white oil-based Sharpie. Don’t forget to punch a hole with a straw before you bake your gingerbread men.
I made about a dozen of these gingerbread ornaments and I’m going to save a few to write the names of our family members on for reusable gift tags.
1 cup granulated sugar
1 cup water
2 TB Molasses
1 stick of cinnamon
1/2-1 TB grated ginger (depending on how gingery you want it)
Bring to a slow boil, then reduce heat and simmer for 1/2 hour
Cool syrup
Pour syrup through a fine mesh
Store in a bottle in the refrigerator and use within two months
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So if you’re looking to spice up your coffee bar or to make some easy gifts for friends, family, teachers, or any other coffee lovers, this gingerbread syrup surely fits the bill. Not only is it perfect on its own, but you could add it to a basket with coffee beans and a mug if you needed to up your gift game.
I know these 8.5 oz bottles are available online at Amazon for $24.99 for a set of four. I’ve included a convenient link below to take a closer look if you’re interested. They are very handy to have around the kitchen and ideal for use with things like salad dressings, marinades, etc.
Pin this gingerbread syrup recipe for your future reference!
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Place 110g (1/2 cup) of sugar in a medium saucepan and add 125ml (1/2 cup) water. Cook, stirring, over low heat for 3 minutes or until sugar dissolves. Increase heat to medium and bring to a simmer. Simmer, without stirring, for 8-9 minutes or until mixture is golden.
Maple Syrup Cookies are very similar to gingerbread cookies, except I replace the molasses with maple syrup and honey. The result is a soft texture with a lighter ginger maple flavor. Honestly, I prefer a softer gingerbread to a crispier one. Eat them plain or decorate with white cookie icing and sprinkle with sugar.
As with maple syrup, honey will work as a 1:1 substitute for golden syrup. Again you'll get more complex flavour from honey which will mostly be a good thing.
1Peel the ginger and slice it into ⅛-inch thick coins. 2To a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper. Bring to a simmer over medium heat. Reduce the heat to low and cook for 5 minutes, stirring until the sugar is fully dissolved.
Starbucks supplies their own brand of syrups for use in their stores. They are available for sale if you're interested in using it at home. As long as the store has enough in stock for their own use there they are able to sell you a bottle that you can take home with you.
Golden syrup - if you're unable to buy golden syrup then you can substitute it for corn syrup, honey or maple syrup. Egg yolk - use just the egg yolk (rather than the whole egg) to make the perfect gingerbread cookie mixture!
Though golden syrup looks like honey, it's a completely different type of sweetener made by inverting sugar during the refining process. In essence, golden syrup is just water, sugar and citric acid that come together in a way that forms a thick liquid used in baking and to sweeten foods.
In the U.S., golden syrup is usually sold under the name of light treacle, but it's not readily available in many grocery stores. In cooking recipes, molasses and light treacle are often used interchangeably because their textures and flavor profiles are similar.
Choose unsulfured molasses when possible, since sulfur dioxide can leave an unpleasant, chemical-like aftertaste, according to Smith. “Unsulfured molasses is derived from processed mature sugar cane,” she said. “It's rich in flavor with a smoky depth. The most natural.
From light to blackstrap, sulfured to unsulfured, the large variety of molasses options can be confusing. And one type will make your treats "frankly inedible." Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.
The sweet ingredient is made from sugar cane juice which is the result of white sugar being processed, or it can be made from the processing sugar from beet molasses. Molasses, per Food Network, is thick and dark. While used for its sweetness in gingerbread, in fact, it has less sugar than other syrups.
Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough's shape. Golden syrup makes a great sub, or treacle. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!).
Gingerbread: In the United States, molasses is the ingredient that gives gingerbread its color and sweetness, but in many other locations, gingerbread recipes use golden syrup. Using golden syrup gives gingerbread a lighter color and a milder flavor.
Gingerbread houses are of course a familiar festive creation, and golden syrup is a typical companion to this traditional spice. Its sweetness supports the punchy flavour of the spices, creating a warming bake for the winter weather.
The Iced Gingerbread Oatmilk Chai Latte is flavored with their chai concentrate (not vegan; it contains honey) and gingerbread syrup, both of which are dairy-free, and garnished with pumpkin spice.
Like a fresh baked gingerbread cake. It's not TOO sweet and cinnamony like the gingerbread flavors I have come across in the past, but just right. I use this for lattes, hot chocolate, martinis, and desserts! Be creative and enjoy it while it lasts!
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