Gingerbread Hot Cocoa
We love this Gingerbread Simple Syrup because it’s the flavor that tells me winter is here. When we’re so busy on the farm in the Spring, Summer and Fall months, winter feels so delightfully indulgent. So, get ready to see a lot of baking ideas.
This syrup is excellent because a little goes a long way, the depth of molasses balances out the sweet flavors. We love this drizzled on a monkey bread, combined in cinnamon rolls, added to our warm apple cider, a hint in a pie or crumble. There is enough flavor to give a little something extra to whatever you make.
Let’s do this…
Prep Time: 2 minutes
Cook Time: 5-7 minutes
Delicious Factor: 5 stars
Ingredients
2oz Vanilla Bean Goat Milk Caramel Sauce
2tbsp Molasses
1/4 tsp ground ginger
2 cinnamon sticks
1 cup water
2tbsp Cocoa Powder
Directions
Ginger Bread Simple Syrup
In a medium pot, combine 1 1/3 cups water, the caramel sauce, molasses, ginger and cinnamon. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.
Hot Cocoa:
Add Cocoa Powder, 2 tbsp Simple Syrup and 1 cup of milk and stir to combine.