Gingerbread latte syrup recipe

A question about : Gingerbread latte syrup recipe

I love this syrup so much i just have to share it. I was tempted into costa coffee to much because of this drink last year its just so christmassy and warming.

So i found a good recipe and made it myself this year to save money. Its very easy to make and takes just 20 minutes

Gingerbread Syrup
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Combine the water, sugar, cinnamon, ginger, and vanilla in a small to medium saucepan.
Bring mixture to a boil then reduce heat and simmer uncovered for 20 minutes. When done, pour into a melt-proof container and let cool. It will thicken a bit more once cooled.

Just add a glug to hot milk and strong coffee for perfection or just a normal coffee for total easey peasyness. I drink coffee black and its nice in there as well.

Cheap jugs from 99p store have cups written on them which is good as so many recipes seem to use cups now.

I usually put mine in a plastic container with a pouring spout in the lid that flips up i got it in the 99p store.

Today i gave school staff some of the syrup in a nice glass bottle that i had some cherry squash in previously (through the dishwasher twice before i used it). I made a nice label with an intersting font and printed it out then used some craft scissors to give it more of a fancy label type edge.

I advise storing it in the fridge. I have not seen anything about how to store it but its normally gone within 2 weeks in my house!.

I hope this helps out some other gingerbread latte addicts.

Best answers:

• Fantastic! And i'm sure the stuff from Costa has some hidden additives that i'm not so keen on; I shall be making this first thing tomorrow morning
  MERRY CHRISTMAS TO YOU!!!
• That's a perfect pressie for (Starbucks addicted) hubby! Thanks
  This may be a silly question (forgive me ) but I have demerara, light and dark muscovado and caster sugar. Which is granulated??!!
• We're addicted to gingerbread latte after having it in Starbucks, but I bought the syrup from Whittards so will have a go at this in the next few days. Its also lovely with squirty ceam on top!
• Actually, it might be cheaper to buy the bottles directly from Starbucks. Out of season ( ie not now!) I got mine last year for 2.75 for a massive bottle. Its a lot more to buy it now.
  Sugar can be quite expensive the bottle has lasted such a long time, will last years, as you don't need to use much.
  However this is a fantastic store cupboard recipe. I can feel the need for a gingerbread hot choc coming on right now!
• Brilliant recipe, will be giving it a try but vanilla only , have some Whittards gingerbread syrup in already....I need something to sort out my depression at not getting hold of the Boots OOTW!
• I really like the sound of this stuff. Has anyone tried making it with a sugar substitute as I'm trying to watch the sugar in take this Christmas?
• The time before last when i made it i ran out of granulated sugar so used a bit of demarara top top it up it tasted fine i think the cups equated to about 400grams which is just under half a bag of ordinary sugar. Caster would be closer to granulated in purity. I would think with brown sugar as its normally sweeter so just use less.
  79 for a bag of ganulated sugar in 99p store at the mo.
  Ownbrand Fairtrade granulated was actually 1p cheaper than silver spoon in sainsburys last week.
  Today in morrisions they have 2 bags of sugar for Ј1.50.
  Do not taste when its just dissolved in the pan as its not great first time i made this i did and found adding double spices was rather to much my gosh the that syrup really kicked the back of your throat. Keep to the recipe and its lovely though.
• Made this early this morning - it is fabulous - one note of caution - if you misread the instructions and cook for 2 hours instead of 20 minutes you get a very thick grainy substance - dissolves beautifully into coffee though. I added a tiny pinch of ground cloves as I love this flavour and it worked really well against the sweetness. One thought - could this successfully take the place of the spices etc. in mulled wine?
• I prefer a shot of Baileys in a big mug of scalded skimmed milk with ginger and cinnamon on top for my Chrimbo nightcap, this is also surprisingly sweet. Anything with syrup is just bad for the teeth so its best to drink in as few sips as possible.
  Completely agree with Maysie about the plastic microwave saucepans - 2 for 99p - heat 330ml of milk for 3mins @750watts for a perfect result. Any more than that and your milk will boil over.
• ooh sounds divine! Be lovely in hot choc too. I love Costas syrups- especailly the orange one!
• Thought I'd update to say I made this yesterday and have been counting down the hours till I can have another cup of coffee, this is MUCH nicer than the Starbucks version which always tastes somewhat artificial to me.
  Many thanks OP and Merry Christmas!!!
• thanks! i love the Costa version, but dont get there often - and at the cost it's a good thing!
  anyone have any ideas for a Creme Brule version?
• I'd love a recipe for toffe-nut syrup - OH is addicted to it!
• no idea on sweetners i am; not a fan of them to chemically scary.
  Some good ideas to personalise the recipe. Cloves sound interesting. Plain vanilla would do it for me to.
• I adored the coconut flavoured hot chocolate in sainsbury's last year and they didn't have it this year, any ideas how to make this or where it can be bought cheaply?:confused:
• I dunno about making a syrup with coconut but why not try adding coconut milk to normal hot chocolate? You quite often see 2 tins for 99p at 99p store round here or in the supermarket with all the chinese cookings things. I cannot think of any coconut flavouring in the cake section.
  I found a recipe online
  Coconut Hot Chocolate
  Serves 4
  1 1/2 cups (360 ml) coconut milk
  1 1/2 cups (360 ml) milk
  5 ounces (about 140 g) good quality dark chocolate, coarsely chopped or broken in pieces
  Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.
  With the heat still on low, add in chocolate and stir until all melted and fully mixed into the milk. Remove from heat, ladle into cups, and serve immediately. Biscuits for dunking optional.
• I was so excited when I saw this recipe and a friend and I have just made some! Its fab and I think I like it more than starbucks!
  This will keep me festive all year round!
• I almost bought some from boots as I love my coffee with syrups but I'm definately going to have a go with this. Might dabble with the recipe to make some vanilla syrup too. Can't wait to make it now thanks OP very very much