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.
a couple of knuckles of ginger, peeled.
A vanilla bean (you'll split and scrape)
A few cinnamon sticks
Brown sugar, coconut sugar
(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.