I was in search of something to put in my coffee that would smell, taste and feel like the holidays; something that would feel like I had wrapped myself up in a cozy sherpa blanket in front of the fireplace, snow falling, with Christmas music playing in the background.
After multiple attempts, I believe I have found that combination. This gingerbread-pumpkin syrup leaves me feeling all warm and toasty, and is great in both coffee and tea!! Not too sweet, and of all the crazy things to say about a sweetener, healthy!!!
The date sugar is one of my favorite things about this; I had used it in my Pumpkin Muffins, one fated day, and I could not get over the gingerbread flavor it introduced into the recipe! From that moment on, I was hooked on using date sugar in many of my baked goods!! When it came time to add the sugar into this recipe, the date sugar was the first thing I knew I would be adding!!
Enjoy sparingly or generously – you can’t go wrong!!!
Gingerbread-Pumpkin Syrup
Ingredients
- 1 can Pumpkin Puree
- 1 1/2 cups Date Sugar (or equivalent dark sugar – date works best because of its flavor!)
- 2 tbsp Vanilla Extract
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/3 cup Molasses
- 1/8 – 1/4 cup Fresh Sliced Ginger (peeled)
- 1/2 + cup Water
Instructions
- Combine all ingredients into a pot and mix together
- Simmer on low heat until the consistency becomes more of a liquid (you are looking to dissolve the sugars!) This can take around 10 minutes.
- Add to your coffee or tea for a wonderful holiday flavor and aroma!!
- Once cooled, pour into a storage container/jar with an airtight lid and keep in the refrigerator for up to 1 month (but you will likely finish it before then!!)