Spicy Ginger Syrup

It was CHILLY this morning here on the farm.  Cooler temps make me crave the warming spices, so I got motivated and grabbed the ingredients for my Spicy Ginger Syrup, great on pancakes and waffles but better (IMHO) in coffee and tea.

Assemble:

a couple of knuckles of ginger, peeled.

A vanilla bean (you'll split and scrape)

A few cinnamon sticks

Brown sugar, coconut sugar

Filtered Water

(ignore the garlic...another recipe! )

Making a simple syrup is well, simple.  1:1 ratio of a sugar or sweetener and water.  So, 3 cups of filtered water and 1-1/2 cup of coconut sugar  http://amzn.to/2cnmOWs

and 1-1/2 cup of light brown sugar, here's the brand I use http://amzn.to/2bTTXYb

Over low heat, dissolve sugars stirring occasionally.  While that's going, peel your ginger and slice.  Add to your warming syrup, along with a few cinnamon sticks.  Bring all to a simmer and let those flavors meld for about 15 minutes over low heat.  Then, hard as it may be, turn off the heat, pop a lid on that pan and walk away.  For a long time.  *sigh*

Once cooled, strain, add your vanilla bean (cut & scraped) and bottle.  Store in refrigerator.

It's that easy.

Use it in coffee, tea, over waffles, as a base for BBQ sauce.  The possibilities are endless.  

My fave is a Gingerbread Latte, using an espresso shot (or 4oz of strong hot coffee, 4 oz. of warmed milk and about 1-2T of ginger syrup.  Top with whipped cream.  

Should you decide to use only white sugar, you'll end up with a lighter colored and flavored syrup.  The coconut and brown sugars give you a nice, deep, rich flavor I enjoy.

Fall doesn't get any better than that.