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.
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 ¾ cup of water or let the syrup simmer longer.
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.
- 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 ¼ 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.
Recipe Card with Ingredient Amounts and Instructions
- 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
- 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.