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 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).
Ingredients
400g brown sugar
450ml waterÂ
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.Â
- 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.
