The Season of Gingerbread!

Happy December! To celebrate the holiday season, I plan to post some of my favorite recipes every week throughout the month. This morning I started reading some of our family’s most favorite recipes for Christmas. I love seeing my mom’s handwriting on the worn index cards. Every family has those recipes that are staples for holidays and birthdays and they bring back so many great memories. I must admit that I can’t get enough gingerbread this time of year. The smell of cinnamon, nutmeg and molasses filling the house definitely brightens the darkness of the early sunsets. These gingerbread muffins with an egg nog glaze are the perfect Christmas morning treat or afternoon snack with a cup of tea.

I am also including my recipe for gingerbread syrup to add to your morning coffee. Add it to a homemade latte and top with heaps of whipped cream and a sprinkle nutmeg! You can also package up this syrup in cute jars and give as holiday gifts.

Gingerbread Syrup for Coffee

• 1 cup sugar
• 1 cup water
• 2 tablespoons molasses
• 1 inch fresh ginger, roughly chopped
• 2 teaspoons whole* allspice or a whole star anise
• 1 teaspoon whole cloves
• 1 whole nutmeg crushed
• 1 cinnamon stick

1. Add all the ingredients to a saucepan. Bring to a simmer over medium heat. Stir occasionally to make sure all the sugar dissolves.
2. Simmer 1-2 minutes, then turn off the heat.
3. Let cool slightly. Strain out the spices using a strainer. Transfer to an airtight container to keep in the fridge.