Description
About one cup of gingerbread-spice syrup, a provisional sixteen tablespoon servings.
Ingredients
Scale
- 1 cup Water
- 3/4 cup Packed light brown sugar
- 2 tablespoons Regular unsulfured molasses
- 1 tablespoon Fresh ginger, thinly sliced
- 1 stick Cinnamon stick
- 3 cloves Whole cloves
- 1/8 teaspoon Fine salt
Instructions
- Combine 1 cup water, 3/4 cup packed light brown sugar, 2 tbsp regular unsulfured molasses, 1 tbsp thinly sliced fresh ginger, one cinnamon stick, three whole cloves and 1/8 tsp fine salt in a small saucepan. Stir over medium heat until sugar dissolves.
- Bring to a gentle simmer, then reduce heat to avoid boiling over. Simmer approximately 12 minutes, stirring occasionally, until the spice scent is evident and the syrup coats a spoon lightly. Do not try to caramelize it to a hard-candy temperature.
- Take off heat and steep about 10 minutes. Strain through a fine mesh into a heatproof measure, ensuring all three cloves and ginger pieces are removed. Cool about 30 minutes before transferring to a clean covered jar; measure actual finished volume.
- For a starting serving, stir one tablespoon of cooled syrup into a mug of hot brewed coffee, which is a separate beverage ingredient and not part of the bottled syrup yield. Refrigerate the prepared syrup and confirm storage handling and flavor in a kitchen trial before gifting.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 40 minutes, included in the total.
Untested estimate: simmer 12 minutes, steep 10 minutes and cool about 30 minutes; final volume and refrigerator life unverified.
- Prep Time: 10 minutes
- Chilling, resting or cooling: 40 minutes
- Cook Time: 12 minutes
- Category: Drinks
Nutrition
- Serving Size: One tablespoon syrup for one mug of coffee; coffee not included