Gingerdead-Inspired Simple Syrup Recipe

By Lisa Frania — / Recipes

The holidays—err, hellidays for some—are just around the corner. That means get-togethers, a little (or a lot of) cocktailing and maybe even some entertaining family drama. Amidst the chaos, that also means it’s time for Gingerdead coffee, too!  

Nothing feels more festive than our seasonal blend that infuses medium-roasted robusta and arabica beans with a mix of ginger, allspice, nutmeg and even more ginger. Unlike other seasonal flavors out there, our Gingerdead is all-natural, organic and Fair Trade coffee—without the fake sh*t! 

Since this sweetly spiced blend is something to pine over all year long, here’s a Gingerdead-Inspired Simple Syrup recipe—in the (Saint) Nick of time—to help you get your flavor on—even when it’s not Gingerdead season.  

 

bag of coffee and mug of coffee

Gingerdead-Inspired Simple Syrup Recipe 

We took the warm flavors of our Gingerdead coffee and created a syrup to capture the Gingerdead flavor for you to use in all sorts of recipes. This tasty holiday recipe can be added to cocktails or used for flavoring coffee any time of the year. Try it in cider, over pancakes, hot cereal or yogurt. It’s also a great glaze for chicken and pork chops, too—anything that gives you holiday vibes.  

Ingredients: 

  • 2 cinnamon sticks (3 inches), broken into pieces 
  • 16 whole cloves 
  • 3 tablespoons coarsely chopped fresh gingerroot 
  • 1 teaspoon whole allspice 
  • 1 teaspoon whole peppercorns 
  • 2 cups sugar 
  • 2 cups Death Wish Medium Roast Coffee (but it goes well with any Death Wish Coffee brew you like) 
  • 2 tablespoons honey 
  • 1 teaspoon ground nutmeg 

Directions: 

1. Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. 

2. In a large saucepan, combine the sugar, coffee, honey, nutmeg and spice bag; bring to a boil. Reduce heat and simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes. 

3. Remove from heat; cool to room temperature. Discard spice bag and transfer syrup to airtight containers. Store in the refrigerator for up to 1 month. 

Pro Tips: 

1. Cook the syrup until it coats the back of a spoon. You don’t want to reduce it by more than half, or it will crystallize the syrup. You can ultimately decide how thick or thin you would like it.  

Note: If it does crystallize on you, just warm it back up with a little water and cook it until the crystals melt again. No worries! 

2. You can decide what flavor you prefer as well by controlling how long—or short—you leave the spice bag in the syrup. The longer you leave it in (while it cools), the more time it has to develop the warm, satisfying flavors. If you want it to taste a little milder, then remove the space bag before cooling.  

Gingerbread cookies[Photo credit: Oriol Portell via Unsplash] 

Serving Size: 2 tablespoons  

Calories: 108  

Carbohydrates: 28 grams 

Indulge your senses with the warm brown spices of ginger, cinnamon, nutmeg and cloves. With such a great flavor, it will be perfect to make and share for holiday gifts! Guaranteed—it’s so good you’ll want to keep it for yourself so you can celebrate (and pretend) it’s Gingerdead season all year round.  

Get Gingerdead for yourself or someone else this holiday season for a limited time. 

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