Best Gingerbread Syrup Recipes

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

GINGERBREAD PUMPKIN WAFFLES WITH BUTTERMILK-RUM CARAMEL SYRUP

Steps:

• For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm.
• For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet.
• In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes.
• Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer¿s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

GINGERBREAD LATTE SYRUP

Steps:

• Whisk agave, molasses, ginger, vanilla extract, cinnamon, cloves, and salt in a bowl until well-mixed, about 2 minutes.

GINGERBREAD SIMPLE SYRUP

Steps:

• Combine sugar and water in pot. Cook over medium-high heat until sugar dissolves.
• Add ginger and bring to a boil.
• Reduce heat to medium-low and add cinnamon, nutmeg, and cloves. Simmer for 15-20 minutes.
• Transfer to a bowl and cool to room temperature (about two hours).
• Strain out ginger, pour into a bottle, and refrigerate.

GINGERBREAD SYRUP

Steps:

• Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip below).
• To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

CARAMEL SYRUP FOR GINGERBREAD HOUSE

Steps:

• Bring sugar and the water to a boil in a medium saucepan; reduce heat, and simmer until thickened and light brown, about 10 minutes. Use immediately.

EASY GINGERBREAD SYRUP

Steps:

• Place ginger, cinnamon sticks, allspice, peppercorns, nutmeg, and cloves together in a cheesecloth pouch or a large tea bag infuser.
• Combine water and spice bag in a large pot; bring to a boil. Boil, adding more water as necessary as water evaporates, until flavors are blended and 6 to 8 cups of liquid remain, about 45 minutes. Remove spice bag; when cool enough to handle, squeeze any excess liquid back into the pot.
• Stir sugar and honey into spiced water; continue boiling until desired syrup consistency is reached, 1 to 2 hours. Transfer to clean bottles or jars to store.

GINGERBREAD ICEBOX CAKE WITH BLOOD-ORANGE SYRUP

Steps:

• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 10 minutes.
• Using a 2 3/8-inch fluted cutter, cut out 72 rounds. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
• Bake cookies for 5 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until cookies are set and edges have darkened slightly, about 5 minutes more. Let cool on sheets on wire racks.
• Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate (cookies should be touching one another). Place 1 cookie in center. Carefully spread 3/4 cup whipped cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Refrigerate for 1 hour.
• Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

GINGERBREAD PANCAKES WITH LEMON SYRUP

Steps:

• In a large bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk the egg, milk, molasses and oil. Add to the dry ingredients; beat just until blended. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until the second side is golden brown., For syrup, combine the sugar, cornstarch and nutmeg in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice and zest. Serve with pancakes.

GINGERBREAD SYRUP

Steps:

• Combine all ingredients in a sauce pan and heat over medium heat.
• Stir till sugar is dissolved.
• You can strain this through cheesecloth for a clearer syrup, or leave the spices in it.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

HOMESTEAD GINGERBREAD SYRUP

Steps:

• Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Bring mixture to a boil then reduce heat and simmer, uncovered, for 20 minutes. Remove syrup from heat and cover with a paper towel to cool. To make gingerbread latte, add around 3 tablespoons of syrup to espresso and steamed milk. Top off with whipped cream and a sprinkle of nutmeg if desired.

GIFT IN A JAR: GINGERBREAD SYRUP

Steps:

• Put all ingredients in a large pot. Cook over medium heat, stirring constantly for 15 - 20 minutes (or until the syrup is well blended and ginger is cooked. Remove from heat and let cool.
• Pour into sterilized 1/2 pint jars. Wipe rims of jars. Let cool completely. Place lids and rings. Store in refrigerator.
• Put a pretty ribbon on each jar with a recipe card: Gingerbread Syrup: 1. Stir 1 Tablespoon syrup into a cup of fresh hot coffee. Add cream. Stir well. Top with a a dollop of whipped cream and dust lightly with ground cloves. 2. Use on French toast, waffles and pancakes. 3. Put 1 Tablespoon in a cup of tea, add cream, top will a dollop of whipped cream and dust lightly with ground cloves. *** Remember to keep refrigerated!

MAPLE SYRUP GINGERBREAD

Steps:

• Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour; tap out excess.
• Combine the egg yolk, maple syrup, and buttermilk in a large glass measuring cup and lightly beat.
• Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a mixing bowl.
• Combine the butter and sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
• With the mixer on med-low speed, pour the buttermilk mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
• Decrease mixer speed to low; add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition.
• After the last addition, mix for 30 seconds on medium speed.
• Stir in the blueberries.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
• Bake the cake until it is golden and a pick comes out clean, 35-40 minutes.
• Let the cake cool in the pan for about 5 minutes; invert it onto a wire rack, then turn it right side up on a rack to cool completely.
• Icing- Whisk together the lemon juice and powdered sugar.
• Pour the icing into the middle of the cooled cake and spread over the top with a small offset spatula, letting any excess drip over the sides.
• Let stand until the icing firms up, about 30 minutes.
• Cut into 9 squares and serve.
• Store uneaten cake in a cake keeper.

MAPLE SYRUP GINGERBREAD

Steps:

• Grease an 7 x 11 cake pan and line with parchment or waxed paper; preheat oven to 350°F.
• Sift dry ingredients together.
• Blend syrup, cream and egg together; stir into dry ingredients, beating well.
• Add butter and blend well.
• Pour into prepared cake pan and bake for 30 minutes or until cake tests done.