This recipe came as a reaction to a long day of baking. I have two rounds of Christmas baking. Round one is for my friends and family across Canada and the United States because they have to be mailed in time for Christmas. Round two is around 5-7 days before Christmas for people that live closer.
While rolling and baking and rolling and baking, I noticed I had some fresh ginger leftover…yes, I put fresh ginger in my gingerbread. It’s the best!! And I wanted to have a refreshing drink after all my baking. So as it got to be 6pm, My brain and hunger were fried, so I just wanted the comfort of a warm drink and a little bit of the fruit of my labour. A gingery duo of gingerbread cookies and ginger cider.
The following recipe is more of a base syrup that you can make into a cider. It can also be used as your flavouring to make your own gingerbread latte, a quick additon to make mulled wine, or as a cold beverage by adding ice and sparkling water to make a ginger ale. It’s up to you!! 🙂
Spiced Ginger Cider
4 cups water
1-1/4 cups fresh ginger root, sliced (leave it unpeeled it’s fine because you’re straining it off eventually)
2 cinnamon sticks
8-10 whole cloves
Zest of 1 lemon, peeled with a vegetable peeler in long strips
1 cup sugar
In a medium saucepan, add the water, ginger, cinnamon, cloves and lemon zest. Bring to a gentle boil over medium high heat, reduce the heat to medium low and simmer for 20-22 minutes. Take off the heat and allow to steep. The longer it steeps the “hotter” the syrup. Steeping for 3-4 minutes is like a nice ginger ale. Steeping for 10 minutes will make it like a spicy ginger beer. Strain away the solid components, reserving the liquid. Stir in the sugar until it’s dissolved.
Fill a cup one quarter of the way with the prepared Spiced Ginger syrup. Top it up the rest of the way with boiling water. Serves 6-8 depending on the size of your cup.