Christmas Spice Syrup
Spiced syrup to pour over everything this Christmas. Plus it’s a perfect homemade gift!
prep time 15 mins
total time 30 mins
makes 500ml of syrup
Making your own homemade syrup is really very simple, and can be perfect at this time of year as a gift! This syrup is full of spice and Christmas flavours we love, and works beautifully on top of puddings, ice cream, in your morning coffee, porridge, or pancakes.
All you’ll need is:
300g golden caster sugar
200ml water
1 level tbsp ground ginger
1 cinnamon stick
1 tsp vanilla extract
1 tsp allspice
Good pinch of nutmeg
Making your own syrup is as simple as boiling down sugar in water. So add in your sugar to a pan, along with the spices and cinnamon stick. The combination of allspice, cinnamon, nutmeg, vanilla and ginger is what makes this syrup the festive treat you need at this time of year.
Once your syrup is boiling, turn the heat down to simmer for 10 minutes, until the sugar has visibly dissolved.
At this point the liquid won’t resemble syrup just yet, as it is likely to still be runny. Once it cools down, it will start to set into a syrup.
Remove the cinnamon stick, and pour through a seive to create a smooth and delicious syrup. You can do this process a couple of times if needed. After 15 minutes, the syrup should have cooled down to the desired syrup texture.
Pour into a sterilised bottle or jar, and store for up to 1 year. As it is mainly just sugar it will keep for a very long time. If gifting, use a pretty jug, tie a ribbon around the neck, and even add a gift label. It would work really well in a Christmas hamper, or as a gift when visiting someone’s home for a festive party.
INGREDIENTS
300g golden caster sugar
200ml water
1 level tbsp ground ginger
1 cinnamon stick
1 tsp vanilla extract
1 tsp allspice
Good pinch of nutmeg
METHOD
Put the golden caster sugar, 200ml water, cinnamon stick and spices into a saucepan, and stir to mix. Bring just up to the boil, and simmer gently for about 10 mins until the sugar has dissolved.
Leave to cool and thicken for 15 mins. Remove the cinnamon stick and pour through a seive to create a smooth syrup.
Pour into a sterilised bottle (or separate out into gift-sized portions).
To decorate, tie a cinnamon stick around the neck with a ribbon. Will keep for up to 1 year.
notes
Can be used to our over pancakes, porridge, ice cream and a shot in a coffee for a delicious Christmas coffee!
To sterilise the bottle - Wash the bottles in hot, soapy water, rinse, then put on a baking tray in a low oven for 10 mins or until completely dry. Make sure you don’t touch the insides once sterilised.
Metal top or rubber seals, put in boiled water for 10 mins. Sterilise any utensils to be used, before use.
