Gingerbread Syrup
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- Makes 1 cup. Total time: 25 min

Ingredients:
1 cup water
1 cup brown sugar
3 tablespoons molasses
1 tablespoon fresh ginger grated
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

Instructions:
1) Combine water, sugar, molasses, ginger, cinnamon, nutmeg, and cloves in a small saucepan. 
2) Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
3) Lower the heat and let it simmer gently for about 5-7 minutes, allowing the flavors to blend and the syrup to thicken slightly. 
4) Stir frequently during the simmering process to prevent the sugar and molasses from sticking to the pan and burning.
5) Remove the syrup from heat once it reaches your desired thickness and stir in the vanilla extract.
6) Let the syrup cool and then strain it through a fine-mesh sieve to remove any bits of ginger or spices.
7) Pour the syrup into a glass jar or bottle and refrigerate. 


It will keep for up to two weeks.


Source based on: https://www.mysuburbankitchen.com/homemade-gingerbread-syrup/#recipe