I love the Gingerbread lattes and Gingerbread Frappuccinos from Starbucks, that are out around this time of year. Unfortunately, as my closest Starbucks is an hour away I thought I’d try making my own homemade Gingerbread syrup.
- 2 cups of water
- 1 cup of granulated sugar
- 1/2 cup of muscovado sugar
- 2 teaspoons of ground ginger
- A small pinch of ground cloves
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- Combine the water, sugar, ginger, cloves, cinnamon and vanilla in a medium saucepan. Make sure the saucepan isn't too small, or your syrup could bubble over.
- Bring the mixture to the boil, then simmer uncovered for 15 minutes.
- Strain through a fine sieve into a heat proof jug (for easy pouring)
- Pour into small glass jar or bottle for storage
- This syrup is very runny, if you want a thicker syrup, you could reduce the amount of water or simmer for longer
- I added muscovado sugar as well as the regular granulated sugar, as it has a richness from the molasses that remains in the sugar.
You could add this syrup to your coffee for a Starbucks like gingerbread latte or even pouring it over pancakes would be yummy!