During the colder months I am always craving coffee which tastes like Christmas and there comes this delicious homemade German Lebkuchen syrup in handy. Making Gingerbread Latte is my favorite thing to do! While your syrup simmers your whole house will smell amazing!

Home to make this homemade Gingerbread Syrup

First I place almost all the spices (cinnamon sticks, whole gloves, ground allspice, fresh ginger pieces and peppercorns) in a cheesecloth and tie with a string to form a bag. I am not using many ground spices and am using a spice bag because of the ground spices the syrup will get muddy and I wanted to omit that.

I’ve used white granulated sugar, but you can use brown sugar too to get more of a caramel flavor.

In a saucepan, heat sugar, water, honey, ground nutmeg and the spice bag and bring to boil. Reduce heat to medium low, to simmer, uncovered until syrup reaches desired consistency for about 1 hour.

Remove from heat. Fill it in bottles with a tight lid. Let the bottles cool and store the syrup in the fridge for up to 30 days.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Homemade German Lebkuchen Syrup

5 from 6 votes

Recipe by Antonia Course: coffee syrup, easy to make, homemadeCuisine: American

Servings

60

tbsp

Prep time

20

minutes

Cooking time

1

hour 

Calorieskcal

This is delicious recipe for a homemade german lebkuchen syrup aka gingerbread syrup! Perfect for coffee, tea or your favorite pancakes. This syrup is also great as a homemade christmas gift for your loved ones!

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Ingredients

• 8 8 cinnamon sticks each 4cm

• 30 30 whole cloves

• 1 3/4 tsp 1 3/4 allspice ground

• 6 tbsp 6 ginger fresh, peeled and chopped

• 1 1/2 tsp 1 1/2 peppercorns whole

• 4 cups 4 sugar

• 4 cups 4 water

• 4 tbsp 4 honey

• 2 tsp 2 nutmeg ground

Directions

• In a cheesecloth place the cinnamon sticks, whole cloves, ground allspice, ginger pieces and peppercorns. Tie with a string to form a bag.
• In a saucepan, heat sugar, water, honey, ground nutmeg and the spice bag and bring to boil. Reduce heat to medium low, to simmer, uncovered until syrup reaches desired consistency for about 1 hour.
• Remove from heat. Fill it in bottles with a tight lid. Let the bottles cool and store the syrup in the fridge for up to 30 days.

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If you liked this recipe visit my pumpkin spice syrup! Amazing for the colder months too!

The post Homemade German Lebkuchen Syrup appeared first on Two Sisters Living Life.

Every year during Christmas I prepare these adorable Rudolph reindeer cupcakes. Did you notice the reindeer is an upside down gingerbread man?! Isn’t that a genius idea? I can’t remember where I got this thought but ever since, the upside down gingerbread man turned into Rudolph the red nosed reindeer.

I’ve used my speculoos gingerbread recipe to make these cute little reindeers. These cookies are my favorite especially the delicious brown butter maple glaze!

How to make these cute Rudolph the reindeer gingerbread cupcakes:

We start with the cherry mulled wine filling. Put cherries, sugar and wine (or orange juice for non alcoholic version) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.

Now we make the gingerbread batter.

In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture. Divide batter evenly onto prepared muffin pan. 

There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.

Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.

At last we make the white chocolate cream cheese frosting.

In a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.

Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don’t overbeat it! only until its just combined!

Pipe the frosting on top of the cake
Enjoy

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Rudolph Reindeer Gingerbread Cupcakes

5 from 23 votes

Recipe by Antonia Course: christmas cupcakes, christmas desserts, Dessert, festive dessertsCuisine: American

Servings

6

Prep time

40

minutes

Cooking time

18

minutes

Calories

602

kcal

These are may favorite rudolph reindeer gingerbread cupcake filled with a delicious mulled cherry wine filling. They taste deliciously like christmas with all the spice and topped with a smooth white chocolate cream cheese frosting.

Cook Mode

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Ingredients

• Cherry Mulled Wine Filling

• 250 g 250 cherries fresh or frozen and thawed

• 1/3 cup 1/3 sugar

• 1/2 tsp 1/2 cinnamon

• 1/4 cup 1/4 red wine or orange juice

• 2 tsp 2 cornstarch +2tbsp cold water

• Gingerbread Cupcake

• 3/4 cup 3/4 flour I've used half spelt flour and half AP flour

• 1/2 tsp 1/2 baking powder

• 1/4 tsp 1/4 baking soda

• 1/2 tsp 1/2 cinnamon

• 1/2 tsp 1/2 ground ginger

• 1/8 tsp 1/8 ground nutmeg

• 1/8 tsp 1/8 ground cloves

• 1 pinch 1 salt

• 3 tbsp 3 milk

• 1/2 stick 1/2 butter

• 1/4 cup 1/4 brown sugar

• 1 tsp 1 vanilla extract

• 1/4 cup 1/4 honey

• 2 2 eggs

• White Chocolate Cream Cheese Frosting

• 25 g 25 white chocolate

• 25 ml 25 cream

• 50 g 50 butter soft

• 100 g 100 caster sugar

• 225 g 225 cream cheese

Directions

• Cherry Mulled wine filling
• Put all the ingredients (except cornstarch and cold water) into a pot over medium low heat until all the sugar is dissolved. Kick the heat onto medium high heat until the mixture cooks. Meanwhile in a small bowl combine cornstarch and cold water. Add to the cherry wine mixture and let it boil until it thickens. Let it stand aside to cool.
• Gingerbread Cupcakes
• In a bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
• In a bowl of an electric mixture beat the butter and the brown sugar until light and fluffy. Add vanilla, honey, and eggs (one at the time) until combined. Add milk alternating with flour mixture.
• Divide batter evenly onto prepared muffin pan.
• There are two option to add the filling, either adding the filling now to the unbaked batter right just into the middle. Or after baking, than you need to make a little hole to add the filling. Your decision.
• Bake for 18-22 minutes until toothpick inserted comes out with moist crumbs attached.
• White Chocolate Cream Cheese Frosting
• n a small microwave safe bowl heat carefully the white chocolate and the cream in the microwave until melted and combine. Let it cool completely. It needs to be cold, so please be patient if not your frosting will be runny.
• Beat the softened butter and the caster sugar until pale and fluffy for at least 6 minutes. It needs to be very light in color. Add the white choclate cream and beat again. Add the Cream Cheese and only beat for a short time. IMPORTANT Don't overbeat it! only until its just combined!
• Pipe the frosting on top of the cake 
• Enjoy

Nutrition Facts

• Calories: 602kcal
• Carbohydrates: 73g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 141mg
• Sodium: 340mg
• Potassium: 277mg
• Fiber: 2g
• Sugar: 58g
• Vitamin A: 1126IU
• Vitamin C: 3mg
• Calcium: 106mg
• Iron: 2mg

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The post Rudolph Reindeer Gingerbread Cupcakes appeared first on Two Sisters Living Life.