Thursday, 19 November 2009

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.

8 comments:

  1. Brilliant!!! How long can you store it for please?

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  2. Hiya - if you keep it in the fridge tightly covered it should be OK for up to 3 weeks, just give it a quick stir each time before you use it. This recipe makes about 350ml, so it's very unlikely to be hanging around that long! Most people like 10-15ml in a cocktail, or 40-60ml in hot milk or a coffee.

    Pure liquid Christmas. Enjoy!

    Penny x

    ReplyDelete
  3. Thanks Penny - much appreciated! xx

    ReplyDelete
  4. britoutofwater4 December 2009 03:36

    What about if you sealed it up in a jar like jam? Would it make a wonderful Christmas gift. Maybe with a bow?

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  5. I've made this and sealed it in a jar with a waxed disk just like jam, and I opened it today and it was perfect. I needed to give it a good stir as some of the sugar had settled. I make it about a month ago, as soon as the recipe was posted, and all seems well!

    Very, very tasty. :-)

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  6. i'm so dying to try this!!! especially in some cava! x

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  7. This wouldn't last three weeks in my house LOL. Thanks for the recipe, popped it onto my 'to try when I'm slim' list :)

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  8. Would you recommend using the cloves? What's the difference for using and not using the cloves?

    ReplyDelete

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