Gingerbread Syrup
Gingerbread Syrup is your key to unlocking festive flavors this holiday season. This homemade syrup, rich with warm spices, molasses and dark brown sugar, will add a delicious splash of gingerbread flavor to your cocktails, lattes, pancakes and baked goods.
If there’s one thing I absolutely love, it’s a great homemade syrup that doubles as a coffee syrup.
I’m a big fan of flavored coffee syrups. In fact, John and I have at least two on the countertop at all times. Anytime we can make homemade simple syrups, we do!
Our homemade gingerbread syrup recipe is a favorite of mine during the holidays. Not only is it perfect for coffee, lattes, and homemade sodas, but it’s great for drizzling over pancakes and biscuits.
Looking for homemade holiday drinks? Try our White Christmas Punch, Christmas Mocktails, or Eggnog Lattes.
Substitutes and Variations
- Spices: Any of the spices can be adjusted or omitted. Just be mindful that completely omitting one of the spices will alter the flavor of the syrup.
- Sugar: I love the rich flavor dark brown sugar gives this simple syrup. If you don’t have dark brown sugar, use light brown sugar instead. Granulated sugar will also work in a pinch.
- Thicken the syrup: As written, this recipe has a similar consistency to that of maple syrup. To thicken it, use 3/4 cup of water or let the syrup simmer longer.
Storage
Refrigerator: Store leftover gingerbread syrup in an airtight container in the fridge for 1-2 weeks. If there is any unusual discoloration, discard the syrup.
Freezer: Pour leftover syrup into an ice cube tray and freeze until frozen. Once frozen, drop the cubes into a freezer bag. They’ll stay good for about 2 months.
Tips
- Adjust the molasses: Molasses is a signature flavor in many gingerbread products, but it can make or break this syrup recipe. For a little bit of molasses flavor, use 1 tablespoon. For a lot of molasses flavor, use up to 1/4 cup. Using less makes the syrup sweeter while using more tones down the sweetness. If you use a lot of molasses, you’ll definitely be able to taste it.
- Start with less then add more: As written, this syrup has a strong flavor, especially if you use the full amount of molasses. When adding it to your favorite drinks, cocktails, and dishes start with less and add more as needed.
- Boil briefly: Bring the mixture to a boil, but keep an eye on the syrup while it cooks. This simple syrup easy boils over once it gets hot.
Frequently Asked Questions
Can I make gingerbread syrup without molasses?
Sure! You can leave out the molasses, but it won’t taste the same.
Ingredients
- 1 cup water, *See note.
- ¾ cup dark brown sugar
- 1 to 4 tablespoons unsulphured molasses, *See note.
- 1 ½ teaspoons ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Instructions
- Place all the ingredients in a medium saucepan, and whisk to combine.1 cup water¾ cup dark brown sugar1 to 4 tablespoons unsulphured molasses1 ½ teaspoons ground ginger½ teaspoon ground cinnamon¼ teaspoon ground nutmeg⅛ teaspoon ground allspice⅛ teaspoon ground cloves1 teaspoon vanilla extract
- Bring the ingredients to a boil over medium-high heat, then lower to a simmer. Don't walk away while the syrup cooks because it can easily boil over.
- Simmer for 5-6 minutes then remove from heat. Allow the syrup to cool before transferring to a heat-safe, sealable container.
- Use 1-2 tablespoons, or adjust to taste, per 8 ounce cup of coffee.
