Bex’s home-made gingerbread coffee syrup
A delicious and versatile syrup, ideal for winter coffees, festive hot chocolate and interesting cocktails!
Course Drinks
Cuisine Scandi
- 400 g brown sugar
- 450 ml 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
Place the water, sugar and treacle into a large pan and to the boil until the sugar has dissolved.
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.
Allow to cool then filter through a fine mesh sieve before pouring into sterilised bottles.
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.