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Homemade Gingerbread Syrup
Homemade gingerbread syrup combines all the spices of a gingerbread cookie into a sweet syrup. Use this recipe to spruce up drinks, or whisked into maple syrup for pancakes.
👥 1 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 5 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●strainer
📝 Preparation Steps
1
Peel the ginger and slice it into ⅛-inch thick coins.
2
To a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper. Bring to a simmer over medium heat. Reduce the heat to low and cook for ⏱️ 5 minutes, stirring until the sugar is fully dissolved. Remove from the heat and stir in the vanilla. Cover and let steep for ⏱️ 30 minutes.
cinnamon sticks3
3
Strain the syrup through a fine mesh strainer. Transfer to a jar and let cool to room temperature. Store in the refrigerator for up to 1 month.
Nutrition Facts
calories
728 Calories
fat Content
1 g
fiber Content
6 g
sugar Content
170 g
sodium Content
73 mg
protein Content
1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
177 g
saturated Fat Content
0 g
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