Tuesday, December 16, 2008

Gingerbread Syrup

Gingerbread Syrup

1 cup spring water
1 cup granulated sugar
1 tablespoon Clover or other mild honey
Sliced gingerroot from a one-inch piece
1 cinnamon stick, broken into large pieces
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole black or pink peppercorns
1/2 teaspoon ground nutmeg

Combine water, sugar and honey in a saucepan and heat over medium-high heat. Stir in the ginger and cinnamon pieces plus the cloves, allspice, peppercorns, and nutmeg. Bring the mixture to a boil then reduce the heat, cover and simmer for about 30 minutes. The liquid will thicken into a syrupy consistency. Allow to cool, at least a half hour, then strain through a fine-mesh sieve. Pour into a jar with a tight-fitting lid and set aside for your gingerbread latte lust! Add a dribble atop the gingerbread cake is another reason to make this syrup from scratch!

YIELD: ¾ cup syrup, or about 6 1-oz. servings

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