MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100 Percent Natural Flavours and Colourings

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Absolutely. Making homemade simple syrup is well-worth the effort because it’s easy and lasts for several weeks. All we have to do is whip up a batch, and we have our gingerbread syrup well before serving, which makes entertaining a breeze. Considering how busy this time of year is, I appreciate anything I can prepare ahead of time. Uses for Simple Syrup Today we'll spice things up with a homemade Gingerbread Syrup for Coffee that goes perfectly with my next recipe for Gingerbread Lattes that are worthy of a coffee shop.

Gingerbread latte recipe | BBC Good Food Gingerbread latte recipe | BBC Good Food

Sugar - Soft Dark Brown Sugar helps impart wonderful dark toffee flavours adding colour to the sponge. The nearest substitute is soft brown sugar. But the end result will be a lighter coloured Ginger cake.Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). As Ginger Sponge cakes go this is one of the easiest to make. It's another recipe that I have adapted slightly from one of the units in Leith's cookery class that I took. Read through the recipe first to ensure you have all the ingredients and have your baking tin ready to prepare. I had to dash to the shops as I'd run out of Golden Syrup. That was my exercise for the day. List of Ingredients. Step 1. Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. Fresh ginger: I just adore the flavor fresh ginger adds as opposed to ground. Consider that ginger is our all-star spice here, it’s worth going fresh here. If you need to substitute ground ginger, I'd add to taste, starting with 2 teaspoons and going from there. The recipe for this homemade gingerbread syrup has been hiding within my gingerbread latte post for the last few years. I recently decided it was about time this highly useful gingerbread syrup for coffee had its own dedicated post full of handy information, so here it is.

Gingerbread Syrup Recipe | MyRecipes Gingerbread Syrup Recipe | MyRecipes

Heat until dissolved:Heat over medium heat for 15 to 20 minutes, until the spiced flavor is infused. Make sure to adjust the heat to maintain an even low simmer. Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy. Usually I would say to have your butter or margarine at room temperature for a cake but we will be melting it for this Gingerbread recipe so this isn’t necessary What is gingerbread syrup used for? The most popular way to use it is to flavour drinks. This gingerbread simple syrup is for coffee plus many more beverages and a few recipes too – I’ve included a few ideas at the end of this post. Oatmeal like Classic Oatmeal, Everyday Baked Oatmeal, Vegan Oatmeal, Steel Cut Oatsor Overnight Oats

You can use this gingerbread syrup for hot or cold coffee drinks - Add a teaspoon or two to a hot cup of coffee and stir to dissolve. Use this syrup in my Gingerbread Latte recipe. It’s best to use muslin cloth or a nut milk bag to strain homemade gingerbread coffee syrup to ensure no gritty pieces of spice remain otherwise they will get into your drinks. We begin by adding the water, dark brown sugar, molasses, ginger, additional spices and fresh orange zest to a small saucepan over medium-high heat. In little time, the mixture wil begin to simmer. At this point, we can start stirring the syrup. We continue to stir periodically to help dissolve the sugar. In a large bowl, sift in the flour, salt, and ginger. Note: If using plain flour add the Bicarbonate of soda too.