Another gift exchange? Really?
As much as you like to shop, the thought of heading out to the store again to get yet another gift for that last-minute gift exchange that popped up makes you want to scream.
Wondering why you agreed to this craziness, you imagine that the Wikipedia entry for “holiday stress” features your photo with hair sticking out at both ends.
Desperate to stay away from the crowds, you hunt around for some quick homemade gift ideas that would be suitable.
An ornament? Sounds like fun, but odds are that you’ll need some sort of supply from the craft store. Nope. Not. going.
Macrame key fob? Cute, but that’ll take too much of your precious time.
A bookmark? Does anyone read hardcover books anymore?
Drawer sachets? Hmm. Fresh out of potpourri.
Then your mind goes to the kitchen. Homemade goodies from the kitchen are always a hit.
But alas, you’re not the greatest baker.
You need E-A-S-Y.
If you can boil water and have some sugar and spices on hand, you’re in luck.
This Gingerbread Coffee Syrup is a snap to make. It’s a welcome treat for any coffee drinker, especially over the holidays.
Warning: Your family may accuse you of hiding some freshly baked cookies somewhere because this concoction fills your kitchen with holiday scents of cinnamon and ginger!
This Gingerbread Coffee Syrup makes a great gift by itself, but you can combine it with a new mug, a bag of your favorite coffee beans, or some cookies.
It’s so easy and smells so good, you may decide to double the recipe and make some to save for yourself!
Ready? Here we go:
3 Easy Steps to Make Gingerbread Coffee Syrup
1. Gather the coffee syrup ingredients and a medium saucepan. You’ll also need a clean container to store the syrup.
By the way, if you don’t have one or two ingredients, add them to your grocery pickup or home delivery order. (Best holiday stress buster yet!)
2. Per the instructions, combine the ingredients and allow your Gingerbread Coffee Syrup mixture to simmer on the stovetop for about a half-hour.
Be sure to allow your homemade coffee syrup to cool completely before straining and bottling.
Strain the liquid through a fine-mesh sieve or cheesecloth (if you have it) to remove the grains of spices from the syrup. The grains won’t hurt the syrup, but less grit makes a smoother, more enjoyable cup of coffee.
3. Package Your Homemade Gingerbread Coffee Syrup: Transfer the syrup into clean, airtight containers. The syrup will store well in something as simple as a small canning jar or a plastic container.
You may want to double the recipe and make some to save for yourself. Heck, make a bigger batch to gift some to friends and family.
Add a mason jar soap pump lid to convert it into a handy coffee station dispenser.
Optionally add a hang tag that reads something like this:
“To add variety to your holiday beverages, flavor up your coffee, hot cocoa, iced coffee with a teaspoon or two of this Gingerbread Coffee Syrup.
P.S.: If you’re in the mood for a fun and festive Gingerbread Martini, invite me over!”
Be sure to add a note that the Gingerbread Coffee Syrup can be stored in the refrigerator for up to two weeks.
The bottled syrup alone makes a great gift, but you can also add a new mug, a bag of your favorite coffee beans, or some cookies. Now, let’s hope that you’re just as lucky as the person who gets this homemade gift!
Just think… in one short hour, you’ll have another holiday task checked off your list. Afterward, you can sit for a bit while you enjoy a warm coffee flavored with a spoonful of the unique gingerbread coffee syrup that came right out of your kitchen!
Homemade Gingerbread Coffee Syrup Recipe
Homemade Gingerbread Coffee Syrup
- 1 cup water
- 1 cup white granulated sugar
- 2 Tbsp. honey
- 3 small pieces crystallized ginger (or 1" fresh ginger, sliced)
- 1 cinnamon stick (broken in half)
- ½ tsp. whole peppercorns
- ½ tsp. ground allspice
- ½ tsp. ground nutmeg
- Mix together water, sugar, and honey in a medium saucepan on medium-high heat.
- Stir in the ginger, broken cinnamon stick, and other spices (peppercorns, allspice and nutmeg).
- Bring mixture to a rolling boil, then reduce heat to low.
- Cover saucepan and simmer for 25-30 minutes.
- Take saucepan off heat and allow mixture to cool for 30 minutes.
- Strain syrup through two layers of cheesecloth or a mesh sieve strainer.
- Pour into a clean container and cover with airtight lid.
- Store in refrigerator for up to 2 weeks.