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.
Price per Serving
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
Macronutrients
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