Gingerbread Syrup for Coffee
I've captured the essence of a freshly baked gingerbread cookie in a gingerbread coffee syrup! It's perfectly sweet and full of holiday joy.
Servings: 9 servings
Calories: 71kcal
Equipment
Ingredients
- ½ cup dark brown sugar packed
- ½ cup water
- ¼ cup molasses
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
Instructions
- Add the brown sugar, water, molasses, cinnamon, ginger, and nutmeg to a small saucepan and whisk to combine.
- Heat over medium heat until the sugar dissolves, whisking occasionally.
- Remove from heat and stir in the vanilla extract. Allow to cool for 15 minutes at room temperature, then transfer to a syrup bottle and store for up to 2 weeks.
Nutrition
Serving: 2tablespoon | Calories: 71kcal | Carbohydrates: 18g | Sodium: 5mg | Sugar: 16g
