Sluttishly Easy: Gingerbread Syrup

As far as I'm concerned, the only time I want to go into a Starbucks is around now when they start doling out gingerbread lattes. I don't particularly like the gingerbread in a latte but love it in some steamed milk and wish it wasn't confined to festive times.

But the fabulous Penny Golightly sent me the recipe to make gingerbread syrup meaning Christmassy goodness can be had all year round!

You will need:

• 250ml water
• 150g light brown muscovado sugar
• 1 tablespoon honey (optional)
• 1 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon vanilla extract
• 2 whole cloves (optional)

Make it!

• Heat the whole lot gently in a saucepan until all the sugar has dissolved. This will take less than 5 minutes.
• Give it a good stir, remove from the heat and allow to cool.
• Fish out and discard the cloves, if you're using them, then pour the syrup into a clean jar and cover tightly.

Et voila! Gingerbread syrup! Penny also offered the tip of adding some syrup to a glass of cava or other dry fizzy wine to make a lovely cocktail.