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Monday, December 13, 2010

Gingerbread Spiced Syrup

Merry Christmas and my present to you!  Pour this in your coffee, tea and even in some hot water if you don't drink the first two.  Take a peak at the P3 and 4 uses! Simply wonderful.

Gingerbread Spiced Syrup
1 cup water
1 tsp stevia, liquid or powdered
1 (1 inch) piece fresh ginger root, sliced
1 cinnamon stick
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg

In a saucepan over medium-high heat, combine water and stevia. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then remove the spice with a slotted spoon.  Pour about 1 tablespoon into your coffee, tea or favorite beverage.  Savor and enjoy!

Phase 3: You can use this in coffee or lattes, make a steamed milk drink, pour into tea.  Hot mulled ciders and wine.  Drizzle into whipped cream, yogurt, homemade ice cream.
Phase 4:  Brush onto muffins or cakes, use as a pancake syrup and pour into your oatmeal.

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