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Clean recipe · fodmapeveryday.com

Low FODMAP Gingerbread Syrup

Low FODMAP Gingerbread Syrup can be used to drizzle over ice cream, yogurt, oatmeal – or use to make a gingerbread latte! You do need fresh ginger for this recipe, and quite a bit of it, but the results are outrageously delicious. Simmered with molasses and spices, your home will smell AMAZING!Low FODMAP Serving Size Information: Makes 1 1/8 cups (270 ml); serving size 1 tablespoon; 18 servings

Original recipe: fodmapeveryday.com

Yield:
18 servings
Prep:
5 min
Cook:
5 min
Total:
40 min
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Low FODMAP Gingerbread Syrup

Ingredients

  1. 1 cup (240 ml) water
  2. 4- ounces (115 g) fresh ginger, (peeled and cut into chunks)
  3. ⅔ cup (141 g) packed light brown sugar
  4. 1/3 cup (75 ml) unsulphured molasses
  5. 1 teaspoon ground cinnamon
  6. ¼ teaspoon ground cloves
  7. ¼ teaspoon ground allspice

Instructions

  1. Place water, ginger, brown sugar, molasses, cinnamon, cloves, and allspice in a small saucepan and stir to combine. Bring to a boil over medium heat, stirring a few times. Adjust heat and simmer for 5 minutes. Turn heat off and let mixture sit for 30 minutes.
  2. Strain syrup and solids through a fine-meshed strainer; discard solids. Syrup can be refrigerated in an airtight container for 2 weeks.
  3. To use, drizzle over ice cream, oatmeal, or into coffee. You can make a latte by stirring into espresso, adding steamed milk and top with optional whipped cream with extra Gingerbread Syrup drizzle!