I LOVE coffee. I mean, I have a special place in my heart reserved just for coffee. When the alarm heckles you too early in the morning after a mere few hours of sleep, it is such a wonderful moment when the sleepy-haze lifts and you realize that you remembered to pre-set the coffee maker the night before. Having a pot full of hot, delicious, coffee ready and waiting to greet you as you stumble, groggily, into the kitchen sets a lovely tone for the day ahead. I’m not really a discriminating coffee-drinker, so it doesn’t even have to be fancy coffee…but what if it was?! Fancy coffee makes a long, arduous, day just a wee bit better.

This ginger-spice syrup adds such a delicious , spiced, warmth to a plain-Jane cup of coffee. It can be used for things other than for making one’s morning coffee even tastier than usual, but it is just so yummy in coffee.

I don’t normally put refined sugar in my coffee; I’ll usually either drink it unsweetened, or I’ll use a natural sweetener, such as stevia, but occasionally I’ll whip up this ginger-spice syrup, use it for all of my coffees that week, and then shed a tear when it’s finished.

This syrup is really easy to throw together and keeps well in the fridge.

Ginger-Spice Syrup

Adapted from Healthy Delicious

Ingredients

  • 1/2 cup White Sugar
  • 1/2 cup Water
  • 2 Tbsp Light Brown Sugar
  • 4 inches of Fresh Ginger, peeled and sliced thinly
  • 2 Cinnamon Sticks
  • 10 whole Allspice Berries
  • 10 whole Black Peppercorns
  • 6-8 whole Cardamom Pods
Directions
  1. Combine the sugars, water, ginger slices, cinnamon, allspice berries, peppercorns, and cardamom pods in a small saucepan set over medium heat. Bring to a gentle simmer, stirring until the sugar is completely dissolved. Reduce heat and let simmer for 15 minutes.
  2. Remove from heat and let steep for at least 1 hour. Remove the cinnamon stick and ginger slices, then filter the syrup through a coffee filter/cheesecloth/a fine mesh strainer to remove the remaining spices. The gingerbread syrup can be transferred to a small bottle and kept in the refrigerator for several weeks.
  3. Add a spoonful to your hot cup of coffee instead of your usual sweetener. Stir and savour.

Super tasty.

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