Dark brown sugar
Fresh orange zest
In a small saucepan, add the water, ginger, dark brown sugar, molasses, orange zest, cinnamon, cloves and allspice. Stir to combine.
When the mixture boils and the sugar dissolves, turn off the heat and stir in the vanilla extract. Allow to steep for at least 15 minutes.
Strain the gingerbread simple syrup to separate the solids. Store in an airtight container in the refrigerator for several weeks.
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