How to make quick and easy Homemade Gingerbread Coffee Syrup. Perfect to enjoy at home, or great for a holiday or hostess gift.
Disclosure: This post is sponsored by Lavazza. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
As the holidays grow near, here’s a quick and easy DIY homemade Gingerbread Coffee Syrup that’s can be made in 30 minutes to be enjoyed over the holidays or jar it up and include it in gift baskets that you might be giving. Simply add the syrup to any cup of coffee, for a festive twist. To dress it up, top coffee with whipped cream and some grated nutmeg or a sprinkling of cinnamon (or garnish with a cinnamon stick).
For the last month of 2015, my Lavazza Passionista challenge was to create a thoughtful gift to spread the #LavazzaCheer this holiday season. Since just about all of us have a coffee lover on our gift list, I created this gift basket with Lavazza Gran Selezione coffee (one of my favourites!) and a can of espresso, along with two kinds of homemade ginger cookies, a festive coffee cup and a jar of Gingerbread Coffee Syrup.
Lavazza has a wide range of coffees, perfect for all kinds of coffee tastes, so you can find the one that’s just right for your gift baskets. They also have Keurig™ compatible coffee pods. You can find out more about this and all of Lavazza’s coffees at Lavazza-Canada.ca. You can also follow Lavazza on Facebook or find more inspiration on from other Lavazza Passionistas on Pinterest.
I love this syrup not only because it’s super easy to make anytime, but because it uses whole spices and real, fresh ginger. Canadians can pick up these spices in small amounts at Bulk Barn or I’m sure there are similar bulk spice options available to most people.
The spices and fresh ginger slices are simmered with a water and sugar and a bit of honey for about 30 minutes, they the spices and ginger are strained out, leaving a pretty syrup, flecked with nutmeg.
Homemade Gingerbread Coffee Syrup
- 1 cup water
- 1 cup white granulated sugar
- 1 Tbsp honey
- 1 inch piece fresh ginger root, sliced
- 9 inches cinnamon stick, broken into large pieces
- 5 whole cloves
- 6 whole allspice berries
- 1/2 tsp whole peppercorns
- 1/2 tsp ground nutmeg
In a medium saucepan over medium-high heat, combine the water, sugar and honey. Stir to combine. Add in the ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg. Bring mixture to a boil, then reduce heat and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.
Adapted from Billy’s Gingerbread Syrup, but changed to my taste