HOMEMADE HOLIDAY SYRUPS

Gingerbread Syrup: In a saucepan over low heat, whisk together 1 cup of coconut sugar, 1 cup of water, 1/2 tsp of ground cloves, 1 tsp of fresh grated ginger (can be substituted for 1/2 tsp of ground ginger) and 1 cinnamon stick. Continue to whisk and bring to a simmer. Simmer on low for 5 minutes. Let it cool before transferring to a pour spout, pump, or airtight container. Store in the fridge.

Peppermint Bark Syrup: In a saucepan over low heat, whisk together 1 cup of heavy cream (can be substituted with canned coconut milk), 1 cup of white chocolate chips, 2 tbsp of cocoa powder, 2 tbsp of liquid sweetener (I used agave), and 1/2 tsp of peppermint extract. Continue to whisk and bring to a simmer. Simmer on low for 5 minutes. Let it cool before transferring to a pour spout, pump, or airtight container. Store in the fridge. For this syrup, it will thicken in the fridge and you may need to let it sit on your counter for 30 minutes before using.