Gingerbread Spiced Syrup
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2 C water
2 C raw cane sugar or 1 C pure maple syrup or 2 tsp stevia
2 inch piece fresh ginger root, sliced thin
2 whole cinnamon sticks
20 whole cloves
20 whole allspice berries
1 tsp ground nutmeg
1/2 tsp whole peppercorns
1. In a medium saucepan over medium-high heat, combine water and sugar or equivalent. Stir in ginger, cinnamon stick, cloves, allspice, nutmeg and peppercorns.
2. Bring to a boil, reduce heat to low and cover. Simmer for 30 minutes.
3. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth. To remove the ground nutmeg. Store in glass jars.
4. Use to spice up coffee, tea, apple cider. Add a tablespoon to your favorite beverage, whipped cream or brush it on fresh muffins or cakes. Drizzle over yogurt, oatmeal or pancakes. Keep as a simple syrup to spruce up your cocktails for Christmas parties and New Years Eve. Simply wonderful!
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