MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100% Natural Flavours and Colourings

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You could probably use coconut sugar in place of brown sugar. The flavor would be a bit different. Coconut sugar has a bit more of a caramelly flavor so I'm sure it would be a good replacement.

Although the molasses is already very sweet, I still like to add brown sugar to the syrup to give it more depth and flavor. After everything is well combined and hot but not boiling, lower the heat and let it simmer for five more minutes. It makes a fun gift! If you’ve got a friend who loves all things gingerbread, this is a great gift to give in a pretty glass bottle. Be sure to keep it refrigerated and to let them know not to store it at room temperature. It’s super cute in a basket with gingerbread men and a bag of coffee beans. Ingredients This collaboration with Scott Slimissimo marries my love of coffee with an incredible product – a stunning coffee machine that creates freshly brewed coffee directly from coffee beans! If I sound a tad enthusiastic it is because I truly am. Let me count the ways I love my Slimissimo…You can use this gingerbread syrup for hot or cold coffee drinks - Add a teaspoon or two to a hot cup of coffee and stir to dissolve. Use this syrup in my Gingerbread Latte recipe. This recipe is also great for use year-round, so you always have different coffee syrup flavors at hand. Because of the sugar used, the calories per serving come out to 54. This is calculated as two tablespoons per serving.

Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated. Ways to use gingerbread syrup Essentially, it is simple syrup flavoured to taste like gingerbread. The answers to the following two questions help explain exactly what gingerbread syrup for coffee is though:Sugar: I recommend using only dark muscovado sugar in this recipe. It will help deliver a robust flavour and keep the liquid deliciously dark and mysterious. As you make this recipe for gingerbread syrup for coffee your house will smell cosy, warm and oh-so Christmassy. You can also stir a few tablespoons of this syrup into the batter of my Cinnamon + Butterscotch Cake to make a gingerbread cake. Use or omit the butterscotch chips and keep the streusel topping. (This is really good, we've tried it!) Once cooled, close the lid and place it in the coldest place of your refrigerator until you’re ready to use it.

This recipe is based on a simple syrup that always uses a 1:1 ratio of cold tap water and sugar, with added spices and molasses. Pancakes like Gingerbread Pancakes, Almond Flour Pancakes, Oatmeal Pancakes, Applesauce Pancakes, or Vegan Pancakes Step 1. 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. This gingerbread syrup is a variation on our brown sugar syrup a liquid sweetener made with equal parts brown sugar and water. Because of its molasses content, brown sugar syrup has a deep flavor with notes of caramel and toffee. Instead of adding molasses to this syrup like a traditional cookie, you can just use brown sugar! The difference is you’ll simmer it with whole spices to infuse a major amount of flavor. Here’s what to do (or jump to the recipe below):Sugar – I used golden caster sugar. Granulated sugar can also be used or Demerara sugar for a more pronounced caramel flavour. I also added a little dark brown sugar for colouring.

Roughly chop the ginger and lightly smash the cinnamon, cloves and allspice using a pestle and mortar to break them up (but do not grind them to a powder). Gingerbread syrup is basically a spiced version of simple syrup which is a heated combination of water and granulated sugar. This recipe is about as easy - you'll combine the ingredients and then heat them so that the sugar dissolves. Jump to: What is gingerbread simple syrup made of? It’s a combination of sugar, water, treacle (molasses) fresh ginger, cloves, allspice, cinnamon and vanilla. Basically, the key ingredients commonly used to make gingerbread appear in this simple syrup recipe. The best way to store the gingerbread syrup is in a Mason jar, a resealable container of any kind, or a pouring flask.In a medium saucepan, combine the sugar and water. Bring to a low boil over medium-high heat, stirring to dissolve the sugar completely. Simmer for 3 minutes, uncovered, stirring occasionally. This coffee syrup also makes a great gift. Put it in a cute mason jar and tie a bow around the lid. Add it to a coffee themed gift basket, and give it to your friend or neighbour! Below, you’ll find more information on the best ways to store your homemade gingerbread syrup: How to store the gingerbread syrup