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Tuesday, November 29, 2011

Gingerbread Concentrate for latte's, tea, coffee

During the holiday season I love to make concentrates of seasonal flavors. I have posted my Pumpkin Concentrate before. Now it is time for my Gingerbread concentrate. I use this in everything. Having it on hand makes making lattes and hot toddy's a breeze. Let's face it, no one wants to constantly get out all the spices and start from scratch. I also don't like buying store syrups because they are full of chemicals and fake flavorings. This is as pure and simple as it gets and it adds a little holiday to all your every day drinks and desserts. 


1 2" piece of peeled fresh ginger
1 Cinnamon stick
5 whole all spice
5 cloves
1 teaspoon nutmeg
1/4 cup Molasses
1 teaspoon vanilla
3/4 cup brown sugar
3 cups water
 Combine everything in a pan and bring to a boil.
Reduce heat to medium, and let cook for about 20 minutes, stirring occasionally. 
Strain.

Store in the fridge until ready to use.
Use this for a base in a Gingerbread Latte, Gingerbread Martini, and in baking cookies, doughnuts and cakes.
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