It’s so easy to make a tasty holiday latte with this delicious homemade gingerbread syrup recipe.
It’s perfectly spiced and wonderfully dark, thanks to the molasses. Add as much or as little as you like, and enjoy!
The Best Gingerbread Syrup
It’s effortless to make delicious coffee syrups at home. All it takes is water, sugar, and flavor.
What flavor, you ask? Well, how about pumpkin spice? Maybe lavender?
Or why not try this delicious gingerbread syrup? It’s a little more than just water and sugar, but there’s nothing too crazy in there.
And it really does taste like your favorite holiday cookie!
This recipe makes about a cup of syrup. Store it in an airtight, glass container - like this!
Here’s what you’ll need for this gingerbread coffee syrup:
- Brown & White Sugar - like any good cookie, you’ll need both types of sugar. White is for sweetness and brown is for that deep, caramel flavor
- Water - it’s the base of the syrup that’ll thicken as you boil it with sugar
- Molasses - for that signature, sticky taste
- Ground Ginger - it’s gingerbread syrup, right?
- Ground Cinnamon - for an extra hint of spice
- Vanilla Paste - for sweetness and warmth
How to Make Gingerbread Syrup
If you’ve ever made simple syrup, this will be a breeze. If not, it’s still insanely easy!
- Add the water to a heavy-bottomed pot with tall sides.
- Mix in the white and brown sugars, molasses, and spices.
- Turn the heat to medium and bring the water to a low simmer.
- Keep stirring gently until the sugar is dissolved.
- Take the pot off the heat and leave it to cool for about 20 minutes.
- Strain the mixture into a heatproof container and keep in the fridge.
Uses for Gingerbread Syrup
My favorite way to use this syrup is in coffee. Just add a splash in your morning cup of Joe and you’re all set.
Or, add it to:
- Hot Toddy’s
- Festive cocktails
- Holiday fruit salad
Another fun option is to make it into holiday gifts! Just transfer the syrup to cute glass jars, add a ribbon, and you’re all set.
Frequently Asked Questions
Can I use fresh ginger?
Yes! I prefer ground ginger because it’s easier to find and to work with. But if you want to use fresh ginger, just be sure to scrape off the skin, cut it into small chunks, and let it simmer in the pot. Then, strain out the chunks when it’s done.
Can I make this extra festive?
Sure thing! Add allspice or cloves, along with orange peel. Simmer as instructed and strain before storage.
Does gingerbread syrup go bad?
Simple syrup (with a 2:1 sugar to water ratio) does not technically expire, so it can be kept for up to six months in an airtight container. That said, it’s not a guarantee, so I recommend making and consuming it within a month.
Homemade Gingerbread Syrup
- 55 grams of Brown Sugar (1/4 cup)
- 100 grams of White Sugar (1/2 cup)
- 175 ml of Water (3/4 cups)
- 3 tablespoons of Molasses or Black Treacle
- 1 teaspoon of Ground Ginger
- 1/2 teaspoon of Ground Cinnamon
- 1 teaspoon of Vanilla Paste
- Pour the water into a medium-sized saucepan.
- Add the white and brown sugars, molasses or treacle, and spices to the pot.
- Gently stir until the sugars are wet, being careful not to splash sugar up the sides.
- Turn the heat to medium and bring the liquid to a boil.
- Reduce the heat to low and simmer for 5-10 minutes, stirring occasionally, until the sugars are dissolved.
- Take the pot off the heat and leave it to cool for 15-20 minutes.
- Then, transfer the syrup to a heat-proof container, leave it to cool again, then put a lid on.
- Store in the fridge for up to 2 weeks, and shake well before use.
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