Gingerbread coffee syrup makes for a sweet holiday-flavored addition to your morning latte, or your afternoon happy hour! Flavored with ginger, cardamom, and allspice, this syrup melts effortlessly into coffee, whether you make yours with or without the optional splash of vodka.
Clean and sterilize a bottle that can contain at least 10 ounces or two small ones (note 1) and set aside.
Put all ingredients into a pot and bring to boil over medium high heat.
Reduce heat to medium - low and simmer for around 10 minutes until sugar is completely dissolved (note 2), stirring occasionally.
Strain through a very fine sieve or a tea/coffee filter.
Fill still hot into the bottle (note 3) and keep in the fridge once opened.
Makes about 10 ounces.
It´s important that the bottle is very clean, otherwise the syrup can turn bad or crystallize. You can easily sterilize the empty glass bottle in the microwave. Just fill it with a bit of water and microwave until the water is boiling. Then microwave another 60 seconds. On the stove bring water in a big pot to boil, add the glass bottles with the lid (if also glass or metal) and boil for 10 minutes. Drain and put bottles on a clean towel.
The sugar needs to be completely dissolved to prevent crystallization
Be cautious and work very cleanly. Just one sugar crystal can cause the syrup to crystallize Adding the lemon juice is important for the preservability. It will help to avoid molding.