Gingerbread Syrup

Christmas is the next bank holiday, so I have started to think about the things that I enjoy in the winter. Many coffee shops introduce special flavoured coffees at this time, and one of my favourites is Gingerbread Latte.

I discovered several years ago that it is possible to make your own gingerbread syrup which is a pretty good approximation of the one used in Coffee Shops.

Ingredients

• 500 ml Water
• 350 g Granulated Sugar
• 2½ tsp Ground Ginger
• ½ tsp Ground Cinnamon
• ½ tsp Vanilla Extract

Method

Combine water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.

Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it’s done and slap a lid on it.