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Gingerbread syrup recipe

77 ratings

Add a festive touch to your favourite drinks and desserts with this easy gingerbread syrup, made with classic Christmas spices and delicate vanilla. It's a great edible gift idea for coffee fans, and is perfect for drizzling over pancakes and porridge throughout the winter months. Make ahead and store in a cool dark place for up to 1 month, and, once opened, keep in the fridge and use within 2-3 weeks - although we guarantee this delicious treat won't last that long! See method

Makes 3 x 250-300ml bottles
5 mins to prepare and 20 mins to cook, plus cooling
39 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

200g light brown sugar
400g caster sugar
4 tsp ground ginger
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract

Each serving contains

Energy
165kj
39kcal 2%
Fat
0g 0%
Saturates
0g 0%
Sugars
10g 12%
Salt
0g 0%

of the reference intake
Carbohydrate 10.5g Protein 0g Fibre 0.1g

Method

Put the sugars, spices and 600ml cold water in a pan. Heat gently for 5 mins, stirring until the sugars have dissolved.
Bring the mixture to the boil, then simmer, without stirring, for 15-20 mins until syrupy. Leave to cool completely, then stir in the vanilla extract.
Pour into hot sterilised bottles and seal. Write a gift label, best-before date and storage instructions on the back, and tie onto the bottles with string. Shake well before adding to coffee or hot chocolate, or pouring over pancakes, waffles or ice cream.

Tip: To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Edible gift ideas