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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Molasses: we use unsulphered molasses here, avoid blackstrap molasses for this recipe, which has a more bitter flavor than we're looking for. Ground Ginger, Cinnamon, Nutmeg, Cloves, Sea Salt & Black Pepper: you can also use a premixed gingerbread spice blend.
Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.
It is rare to have side effects from ginger. In high doses it may cause mild heartburn, diarrhea, and irritation of the mouth. You may be able to avoid some of the mild stomach side effects, such as belching, heartburn, or stomach upset, by taking ginger supplements in capsules or taking ginger with meals.
How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Sweet and slightly spicy, this is my go to syrup for all my favorite beverages. Ginger is one of the healthiest spices and is loved all around the world. It has a way of jazzing up so many recipes. It's also used to ease upset stomachs, for cold and flu, and it has anti-inflammatory properties, just to name a few.
“The gingerbread flavor amplifies the spice of the chai.” The beverage is made with a blend of oatmilk and black tea infused with cinnamon and warming spices and topped with a sprinkle of spice topping.
We reached out to Starbucks for comment on the menu change and a spokesperson confirmed the news. “As a standard course of business, we continually evaluate the ingredients in our stores, and have decided to discontinue raspberry syrup,” a Starbucks spokesperson tells TODAY.com.
However, it was discontinued in 2019, syrup and all, so you couldn't even customize an existing drink to taste similar. Now, because the Gingerbread Oatmilk Chai is on the menu, the gingerbread syrup is back, and so is the Gingerbread Latte.
Perfect for home or professional baristas, MONIN Vanilla Syrup is a coffee flavouring syrup often used in Costa Coffee and Starbucks. Since the ancient Aztecs began using vanilla to flavour their drinks, mankind has hankered after the heady aroma that comes from even the tiniest drop of vanilla.
This family-owned company was founded by George Monin in 1912 in the small city of Bourges, central France. Back then, practically every town in France had at least one liqueur producer using local fruits to make their liqueurs. In the late 1920s/early 1930s, George also started making flavoured sugar syrups.
Gingerbread syrup should have a similar consistency like maple syrup. Store in a clean jar/bottle sealed with a lid in the fridge. If stored properly, it can last up to 2 weeks.
Preparation. Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and reserve ginger for another use (see cooks' note, below), then cool to room temperature.
Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap.
Texturally, gingerbread cookies are usually a bit thinner and less soft (depending on the recipe). One of the more obvious differences here is that gingerbread cookies are typically rolled out and cut into shapes and iced while molasses cookies are rolled in sparkling sugar.
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!
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