- 1/2 cup water
- 1/4 cup packed light brown sugar
- 2 tsp. dark molasses
- 1/2 tsp. ground ginger
- 2 cinnamon sticks
- 3 whole cloves
- 2 scoops Breyers® Natural Vanilla Ice Cream
- 3 ounces warm espresso coffee
Combine water, brown sugar, molasses, ginger, cinnamon sticks and cloves in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer uncovered, about 8 minutes or until slightly thickened. Remove from heat and allow gingerbread syrup to cool slightly. Remove cinnamon sticks and cloves.
To serve, place 1 scoop Breyers® Natural Vanilla Ice Cream into each of 2 dessert bowls or glasses. Pour 1 1/2 ounces espresso and 1 Tbsp. gingerbread syrup over each scoop (reserve remaining gingerbread syrup for use another day). Serve immediately!
Tip: Remaining gingerbread syrup is delicious served over pancakes or waffles!