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Gingerbread Syrup Recipe

2 Cups Sugar

2 Cups Hot Water

1 Tbsp Ground Ginger

1 Tbsp Ground Cinnamon

1 Tbsp Ground Nutmeg

1 Tbsp Vanilla Extract


Dissolve the sugar and water together in a saucepan, then stir in the ginger, cinnamon, nutmeg and vanilla extract. The mixture will keep for around four weeks when refrigerated and can also be used to add a gingerbread taste to coffee, ice cream and other desserts.

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