Gingerbread Everything

‘tis the season to have gingerbread at every opportunity. Gingerbread cookies and houses are a Christmas staple, but over the last few years a new seasonal must-have has emerged - the gingerbread latte. Now while I prefer my gingerbread in biscuit form, I do have a few coffees a day. Our gingerbread syrup is the perfect way to spice up my coffee break every now and again. I’ve included the really simple recipe on this blog post. Enjoy!

Renee x

Gingerbread Syrup

Preparation time: 20 minutes

Makes 1/2 cup of syrup (each coffee uses roughly a teaspoonful)

Ingredients

4 tbsp ground ginger

1/2 tsp ground cinnamon

a pinch of nutmeg

1 cup granulated sugar

1 1/2 cups water

Method

1) Put all ingredients in a small saucepan.

2) Boil on a high heat for 15 -20 minutes, until all sugar is meted and the mix starts to slightly thicken.

3) Let syrup mixture cool fully. It will thicken as it cools.

4) Store at room temperature (the syrup will keep for a week).