This homemade gingerbread syrup is packed full of molasses filled dark brown sugar, ginger and star anise. It’s perfect in coffee or in homemade lattes.
Last night I was on the phone with my friend Faith from the delicious food blog An Edible Mosaic and was stating how I can’t seem to find gingerbread syrup. You know, the stuff they put in those lovely gingerbread lattes from Starbucks. Then the lovely Faith says “why don’t you just make you own?” Brilliant! My mind needs to think more like her.
So I get into the kitchen this morning and decide I will start throwing some stuff together and see what works. Other people do this too…right? Luckily the syrup had a perfect spice balance and flavor the first time around. I hate when recipes don’t work out. I have little patience in that department.
I had some whole star anise and whole cloves hanging out in my spice cabinet so I decided to throw them in with the syrup. I also used dark brown sugar because I felt the deep flavor would compliment all the warm spices. I decided to use powdered ginger because I really wanted a nice strong ginger flavor. While it was simmering on the stove my whole house filled with the warm scent of sweet gingerbread…..amazing!
I decided to use some of this delicious syrup to add a little extra something to my coffee this morning. Boy oh boy did it hit the spot. Who says you need Starbucks when you can make this deliciousness at home 🙂
Homemade Gingerbread Syrup
This homemade gingerbread syrup is packed full of molasses filled dark brown sugar, ginger and star anise. It's perfect in coffee or in homemade lattes.
Yield: About 3/4 cup syrup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 cup water
1/2 cup dark brown sugar
1 teaspoon ground ginger
1 whole star anise
5 whole cloves
Source: Nutmeg Nanny original
Combine all ingredients and simmer gently on medium heat. Cook for approximate 15-20 minutes until thickened.
I didn't want my syrup too thick. I would compare it's cooled consistency to heated maple syrup.