Homemade gingerbread syrup
User Reviews
4.9
26 reviews
Excellent
Homemade gingerbread syrup
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Make your own up your festive drinks this holiday season with my homemade gingerbread syrup full of winter spices. Perfect for making gingerbread latte and Christmas espresso Martinis!
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Ingredients
For gingerbread syrup
- 240 ml water
- 200 g caster sugar or granulated sugar
- 2 tbsp dark brown sugar
- 2 tbsp honey molasses, or treacle
- 2 cinnamon stick
- 1 tbsp ginger freshly grated
- 4 peppercorns or allspice berries
- 4 clove whole
- 1 orange peel strip
For gingerbread espresso martini (makes 1)
- 5 ginger cookies
- 80 ml espresso freshly brewed
- 1 tbsp gingerbread syrup
- 25 ml | 1 measure Tia Maria or Kalhua
- 25 ml | 1 measure vodka or spiced rum
Instructions
Make the gingerbread syrup
- Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar.
- Turn the heat off once the syrup has come to a simmer. Do not boil.
- Cover and leave the syrup to infuse until cool.
- Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.
Gingerbread latte
- Stir in gingerbread syrup to freshly brewed coffee to taste. Stir and top with frothed milk.
- Add whipped cream and a little grated nutmeg if you like.
Gingerbread Espresso Martini
- Crush the cookies to a fine powder and empty onto a shallow plate. Moisten the rim of a martini or coupe glass and dip in the cookie powder to frost.
- Add all remaining ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds and strain into the prepared glass.
Notes
- To make sugar-free gingerbread syrup: use a brown sugar alternative such as Sukrin Gold which contains Stevia or Splenda brown sugar blend. Read the package instructions about ratio of sweetener to real sugar – the Sukrin one is same quantity (1:1).
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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