November 23, 2011

Recipe 16: Holiday Gingerbread Soda

In time for the holidays, here's a lovely concoction for your holiday gatherings.  To adjust to your ideal gingerbread flavor, try varying the levels of molasses, and ginger, as those are the main flavoring components.  The caramel malt adds depth and "breadiness" to the flavor, getting you closer to ginger bread and further from spiced ginger ale.

Gingerbread Soda (makes 1 gallon)

2 1/8 cups sugar
1 cup water
1/4 tsp cream of tartar
1/8 cup caramel malt, cracked
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cardomom
1/4 tsp ground clove
2 Tbsp molasses
cold carbonated water up to 1 gallon (2 2-liter bottles)

Combine sugar, water, and cream of tartar, bring to a boil, simmer 20 minutes. Allow to cool. In a separate saucepan, heat 1 1/2 cups water to just before boiling. You will see small bubbles form at the base of the pan, but they shouldn't rise to the top. Turn heat to low to maintain this temperature. Add in the caramel malt and all the spices. Steep for 30 minutes covered. Allow to cool. Strain out the grain and spice sediment and add to the sugar solution with the molasses. Add to carbonated water and mix gently until dissolved.


  1. How long would the syrup alone last in a container?

    1. It depends a lot on the quality of your ingredients, but syrup will usually last up to about 6 weeks in a sealed container in the refrigerator.


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