DIY Flavored Syrups

By Texaschef11

Ingredients

• Ingredients:
• Eggnog Syrup
• 1/2 cup water
• 1/4 cup eggnog
• 3/4 cup sugar

Preparation

Step 1

Combine the water, eggnog, and sugar in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and transfer to a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.

Toffee Syrup
Ingredients:
¾ cup water
¾ cup sugar
½ cup toffee bits

Directions:
Combine the water, sugar, and toffee bits in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Let stand at room temperature about 30 minutes. Use a spoon to skim the solids off of the top. Transfer to a storage container and refrigerate until ready to use.

Peppermint Syrup
Ingredients:
¾ cup water
¾ cup sugar
1 candy cane, crumbled (optional, for color)
½-1 tsp. peppermint extract

Directions:
Combine the water, sugar, and candy cane in a small saucepan. Heat over medium-high, stirring occasionally, just until the sugar is dissolved. Remove from the heat and pour through a fine mesh sieve into a liquid measuring cup. Stir in the peppermint extract – ½ teaspoon is a good starting point and then you can add an additional ½ teaspoon if you desire. (Word to the wise – do not take a giant whiff of the still hot syrup unless you want a peppermint burn inside your nostrils. Trust Ben and I on this.) Transfer to a storage container and refrigerate until ready to use.

Gingerbread Syrup
Ingredients:
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
1 tsp. molasses
1 cup water
1 cup sugar

Directions:
Combine all ingredients in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar is completely dissolved. Let simmer gently for 10 minutes. Pour the mixture through a fine mesh sieve lined with cheesecloth. Store in the refrigerator until ready to use.