Gingerbread Syrup
Make this delicious and complex gingerbread syrup to add to all your favorite fall and winter cocktails. While it’s amazing in whiskey cocktails, it’s a delight in coffee cocktails, cream cocktails, warm toddies and apple cider mocktails. There is really no bad use for this wonderful, complex, layered syrup.
Ingredients
- 1 cup dark brown sugar
- 1 cup water
- 1 oz molasses see above for notes on the type of molasses to use
- ½ tsp ground ginger
- 4 cracked cinnamon sticks
- 10 cardamom pods
- ½ tablespoon whole cloves
- ½ tablespoon whole allspice
Instructions
- Combine dark sugar, water, molasses and ground ginger in a saucepan over medium heat and stir until the sugar is dissolved.
- Add the spices and lower the heat to a slow simmer.
- Let simmer with the whole spices for 10 minutes. Turn off the heat and let it steep as it cools to room temperature.
- As it cools, test until it gets to a flavor level you enjoy.
- Strain and store in the fridge for up to 4 weeks.
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