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Bex’s home-made gingerbread coffee syrup recipe

hygge home made gingerbread starbucks coffee syrup recipe

 

Gingerbread is one of the iconic flavours of Northern Europe, and this glorious syrup is perfect for bringing a touch of spice to your morning coffee! Add to lattes, cocoa or hot apple juice/wine for a wonderfully warming hygge drink, or brush over cakes for a sticky glaze. It makes a wonderful addition to breakfast too, poured over Greek yoghurt, porridge or pancakes, and adds a festive twist to cocktails. (A quick note; in a pinch ground spices can be used if you can’t get to the shops). Love gingerbread? Check out our Gingerbread Edit for lovely gifts, decorations and so much more, plus we’ve everything you need for your hygge kitchen right here! 

Ingredients

400g brown sugar

450ml water 

2 tablespoons black treacle/molasses

Strip of orange peel (about 15 cms long)

6 cloves

4 peppercorns

6 cms chopped fresh ginger root; leaving the skin on is fine (or 3 teaspoons ground ginger)

Cinnamon stick (or 1 teaspoon ground cinnamon)

  1. Place the water, sugar and treacle into a large pan and to the boil until the sugar has dissolved. 
  2. Reduce the heat so the mixture is simmering. Bash the cinnamon stick up with a mortar and pestle or the end of a rolling pin, then add this, the orange peel and other spices to the pan. Continue to cook for 25-30 minutes until the syrup has reduced.
  3. Allow to cool then filter through a fine mesh sieve before pouring into sterilised bottles.
  4. The syrup will keep for up to a month when stored in the fridge; a tablespoonful should be perfect to add a little spice to your morning coffee or evening rum cocktail! It also freezes very well, and can be poured into ice cube trays for popping into cold drinks.

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