Gingerbread. It’s the taste of Christmas. If it’s not in a latte, it’s in your biscuit tin. That sweet, spiced, scent-of-the-season is everywhere at this time of year and I love it. I that know many of you have long-awaited the arrival of those gingerbread lattes in the coffee shops and I’ve already munched my way though a tub of ginger cookies. So today I’m going to show you how to make gingerbread syrup for yourself, so you can make your own spiced coffees and save yourself £s in the process. And the best part about this recipe – it’s perfect for making the bubbliest of all seasonal cocktails: gingerbread prosecco!INGREDIENTS
1 cup soft brown sugar
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon mixed spice
- Heat the water in a small pan, and stir in the brown sugar.
- When the sugar starts to dissolve, tip in the spices and add the teaspoon of vanilla extract.
- Bring to the boil and then turn down the temperature and simmer for 5 minutes until all the spices are combined and the syrup begins to thicken.
- Pour the syrup into a sterilised bottle and seal.
And there you have it! Gingerbread syrup for all manner of uses; hot chocolates, lattes, cocktail-making, drizzling over cakes, stirring into porridge – can you think of any other uses? Leave me a comment below if so!
GINGERBREAD PROSECCO COCKTAIL
If you’re planning a party over the festive period, I highly recommend trying this gingerbread prosecco cocktail. It really couldn’t be easier: Add a teaspoon of your homemade gingerbread syrup into a champagne flute and top up with fizzy prosecco, such as this delicious bottle of i heart Prosecco from i heart Wines. If the syrup has become too thick to combine with the prosecco, give it a little swirl in the glass with a cocktail stirrer to combine. You’ll get a beautiful golden-coloured cocktail that tastes like Christmas in a glass. It’s great for your New Years Eve party too – and for any other special occasion for that matter!