The recipe infuses all the flavors of gingerbread into maple syrup, so there's no processed sugar. It's also great in warmed nondairy milk as a hot chocolate alternative.
Prep Time5 minutesmins
Cook Time15 minutesmins
estimated time to come up to pressure10 minutesmins
Total Time20 minutesmins
Course: Drinks
Cuisine: American
Keyword: gingerbread syrup
Servings: 16tablespoons
Calories: 58kcal
Author: Kathy Hester
Ingredients
1cupmaple syrup, you could also try using date syrup or agave nectar
2teaspoonsmolasses
1cinnamon stick
8whole cloves
5whole allspice berries
2tablespoonschopped fresh ginger
1 1/2cupwater
Instructions
Place all the ingredients to a glass mason jar and cover with foil. You can put parchment under the foil if you don't want it to come into contact with your syrup.
Add the water to your Instant Pot liner and then put the rack in that came with it.
Put the mason jar on the rack. Cook on high pressure for 15 minutes.
Let the pressure release naturally. Once the jar is cool, pour the contents through a fine mesh strainer and then put in a storage jar.