Gingerbread Syrup

Baby, it’s cold outside…

This is the time of year when the Alpine weather visits Zurich and our little city transforms into Narnia. The mercury has dipped to minus 5, a taste of the cold weather ahead, and everything outside is covered in a blanket of pure white snow.

It makes me want to hibernate in the warmth of my apartment; to admire its majesty from the comfort of my armchair. When the evenings draw in, my favourite thing to do is change into my warmest pyjamas, sink my feet into a furry pair of slippers, light a few sage-scented candles and curl up on the sofa with a good book and a hot chocolate. If I’m feeling particularly hygge, I might even put the fireplace on Netflix.

The best way to make a hot chocolate? Indulgence is the key. Always add that extra spoonful, for luck. And then adorn it with extravagance: a dollop of whipped cream, some mini marshmallows, a candy cane and a glug of your favourite syrup.

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RECIPE: Gingerbread Syrup

SOURCE: Nourish and Nestle

FLAVOUR PROFILE: Warm. Spicy. Indulgent.

GOES GREAT WITH: Fabulous in hot chocolate, especially if you can get your hands on 70% dark hot chocolate. I’ve been known to drizzle some in my coffee of an evening. I’ve also been known to drizzle some on ice-cream when I think no-one is looking.

MAKES: 350ml

INGREDIENT LIST:

  •  225g BROWN SUGAR
  •  225ml WATER
  •  40g BLACK TREACLE or MOLASSES
  •  1 stick CINNAMON
  •  1 tbsp. FRESH GINGER, grated
  •  1 tsp WHOLE BLACK PEPPERCORNS
  •  6 WHOLE CLOVES
  •  1/2 tsp WHOLE ALLSPICE
  •  1/4 tsp NUTMEG, ground

METHOD:

  1.  Put all the ingredients into a saucepan and put on a medium heat.
  2. Stir continuously until the SUGAR has dissolved.
  3. Bring to the boil, then reduce the heat and simmer for 45 minutes.
  4.  Let the syrup cool, then pour through fine mesh, straining out all of the whole spices, which you can discard.
  5.  Store in a sealable bottle and use within two months.

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