Gingerbread Syrup
Craft a delectable vegan gingerbread syrup, perfect for enhancing your favourite drinks and desserts. Infused with classic Christmas spices and delicate vanilla, this easy-to-make syrup is an ideal edible gift for coffee aficionados, and a delightful topping for pancakes and porridge throughout the winter season. Prepare in advance and store in a cool, dark place for up to one month; once opened, refrigerate and use within 2-3 weeks.
Instructions
- 1
Combine the light brown sugar (200 g), caster sugar (400 g), ground ginger (4 tsp), ground cinnamon (2 tsp), ground nutmeg (0.25 tsp), and cold water (600 ml) in a pan. Heat gently for 5 minutes, stirring until the sugars have dissolved.
- 2
Bring the mixture to a boil, then simmer, without stirring, for 15-20 minutes until syrupy. Allow to cool completely, then stir in the vanilla extract (1 tsp).
- 3
Pour into hot sterilised bottles and seal. This syrup can be enjoyed in coffee or hot chocolate, or drizzled over pancakes, waffles, or vegan ice cream.
Nutrition Facts
Per portion