MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails. Vegan-Friendly, Allergen-Free, 100 Percent Natural Flavours and Colourings

Product Information

Sugar – I used golden caster sugar. Granulated sugar can also be used or Demerara sugar for a more pronounced caramel flavour. I also added a little dark brown sugar for colouring. What is gingerbread syrup used for? The most popular way to use it is to flavour drinks. This gingerbread simple syrup is for coffee plus many more beverages and a few recipes too – I’ve included a few ideas at the end of this post. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. The minute I plugged in my Slimissimo I started coming up with any excuse to create new coffee drinks. And excuses to buy different types of coffee beans! Gingerbread syrup is versatile and has many uses! Use it for Christmas breakfast, for desserts, in drinks or even over ice cream! Here are some of our favorite ideas for how to use gingerbread syrup:

Gingerbread Simple Syrup (for coffee or cocktails) - The Gingerbread Simple Syrup (for coffee or cocktails) - The

In a saucepan, warm the butter/margarine, golden syrup and treacle over a low heat until melted and just combined. Remove from the heat and stir in the milk. Set aside to cool. Serve it just with milk or topped with whipped cream for extra indulgence! A dusting of grated nutmeg is a must if you are a nutmeg lover. Cup quantity memory function, which remembers how you like your coffee and how high to fill your favourite mug. In my case, pretty high! Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency. Stir occasionally. When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract. Allow to steep for at least 15 minutes.

And this DIY gingerbread coffee syrup makes a fabulous Christmas gift – edible gifts are always the best in my opinion. Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated. Ways to use gingerbread syrup

Gingerbread Syrup for Coffee - Piper Cooks Gingerbread Syrup for Coffee - Piper Cooks

As with most cake, self-raising flour is required. But if you only have plain to hand, fear not! You can use a plain flour with the addition of some extra-extra baking powder. Let us know if you make this syrup by leaving a comment and review below! We’d love to know your thoughts. This Gingerbread recipe is a long, slow bake so a moist batter is a must. Milk helps with this and you can use dairy milk or whatever plant milk substitute you prefer (I use soya).Make a well in the centre of the dry ingredients and add in the beaten eggs. Begin to stir the eggs, allowing the flour to draw in gently from the sides and incorporate into the eggs as you stir. Going in too heavy at this stage will create floury lumps. Flour - Self Raising flour, containing a raising agent, is used in this recipe. If you plan on using plain flour UK (all purpose flour USA) you will need to add 2 x teaspoons of Bicarbonate of Soda. Bring almost to a boil and then remove the pan from the heat then let the contents infuse for 2 hours. Store this recipe in the fridge. I find it lasts a week or two in the fridge. If mold develops on top, discard it. Recipe Tips This is a highly flavoured gingerbread coffee syrup, so use it sparingly. I find that 30-40ml is sufficient for most drinks. The idea is to add a gentle waft of gingerbread flavour to the drink, not to overpower any other flavours completely.

MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails MONIN Premium Gingerbread Syrup 1L for Coffee and Cocktails

Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Make a milkshake– blitz 40ml syrup, 150ml cold milk and a couple of scoops of vanilla ice cream together in a blender. Spices: it’s a grand blend of typical gingerbread spices including cinnamon, cloves and allspice. These should all be easy to get hold of. I favour using whole spices over ground spices as the final spiced syrup is much purer. Ground spices can lead to a sludgy residue in the bottom of drinks but this is avoided when using whole spices. Step-by-step instructions I'm sure you can omit the molasses if you don't have it or prefer not to buy it. Your syrup will be a bit thinner and the flavor will be a bit different. Tis the season for fun drinks! Something I totally love about the holiday season is the large array of flavors and how they can be used, especially in drinks!

Subscribe

And plenty of it! I recommend 4 teaspoons but if you like a really ginger-y gingerbread, add a little more.

Gingerbread latte recipe | BBC Good Food Gingerbread latte recipe | BBC Good Food

I don’t want to mention the ‘ C‘ word since we’re still only in September but there’s no denying the nights are drawing in. The temperature & weather in Edinburgh has still been somewhat unpredictable but I know I’m already craving some cosier comforts that come with Autumn. And what’s better than a door-stop sized slice of Gingerbread?

More Condiments, Sauce, Dips Recipes

Turn any beverage into a gingerbread cookie with this easy and delicious Gingerbread Simple Syrup. In only a few minutes you can have a gingerbread coffee syrup ready to make a latte better than a coffee shop! It takes 5 minutes of hands-on time to make this incredibly easy gingerbread coffee syrup, but don’t forget to allow plenty of time for the spices to infuse in the syrup once made: Easy to make Gingerbread Traybake with the flavours of dark treacle, golden syrup and Ginger Spice. Serve on its own, spread with butter, or as a dessert with custard or cream. Will keep for two to three weeks if well wrapped and will improve with age.