Spiced Gingerbread Caramel Syrup
Hello Christmas. Hello ice cream dessert made so simply delicious. Hello Gingerbread Caramel Syrup.
We are more than confident you will love this recipe. Make it. Freeze it. Drink it. Drizzle it. We like it as a milkshake syrup, for Italian cream sodas, drizzled on French Vanilla Ice Cream or Killer Coffee Ice Cream and then served with a little Gingerbread tree, man, heart, cookie on the side. You will need it for our upcoming Mocktails of Christmas selection...so best get on it now.
YUM.
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Need
- 125 Grams butter BUY
- 125 Grams cream BUY
- 250 Grams dark brown sugar
- 1 Tablespoon vanilla bean paste BUY
- large Pinches pink salt flakes BUY
- 1 Tablespoon ground ginger
- 1 Teaspoon ground cinnamon
- 4 Drops doTERRA wild orange oil or orange zest BUY
- 1 Drop doTERRA cardamom oil or a pinch of ground cardamom
- 1 Drop doTERRA black pepper oil or ground pepper BUY
- 1 Drop doTERRA clove oil
- 1 Drop doTERRA cinnamon bark oil BUY
Do
- 1
Place all ingredients into the Thermomix bowl and cook 12 min/Varoma/speed 2.
- 2
Pour into a glass jar.
- 3
This sauce makes THE best Christmas latte!! 1 tablespoon of the sauce in the Thermomix with 300 grams of milk 4 min/70°C/speed 5.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.