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This homemade gingerbread syrup is made with dark brown sugar, molasses, lots of freshly grated ginger, and a touch of winter spices. You’ll love how easy this syrup is to make, and it’s perfect in hot lattes, iced coffee, or even hot chocolate!
I spend WAY too much money on iced gingerbread lattes (grande in a venti cup with extra ice, no whip, and only 1 pump of gingerbread), and I really need to stop the daily coffee runs.
I love going out to get my coffee, but there is no reason I can’t make it at home.
Plus, I like to tell myself it’s fine because the flavors are limited, but I know I can make them at home for half the cost.
In fact, everything that goes into this homemade gingerbread syrup was in my pantry. There was no need to run out to the store for ingredients. How great is that?
And, because I’m making this syrup at home, it allows me to make it extra flavor-packed – just the way I love my gingerbread!
Oh, and be sure to check out my Gingerbread Martini, which uses this syrup in the recipe!
Looking for a way to enjoy this in coffee? Try this gingerbread latte recipe!
Ingredients for gingerbread syrup
- Water – The base of our gingerbread simple syrup.
- Dark brown sugar – I used dark brown sugar for the added molasses flavor.
- Molasses – Use a mild molasses, NOT a blackstrap molasses, which tends to be a little bitter.
- Fresh ginger – I’m using chunked ginger to cook in my syrup to give it a bigtime ginger flavor.
- Spices – For this coffee syrup I’m using cinnamon, cloves, star anise, and cardamom.
How to make gingerbread syrup
Making your own flavored coffee simple syrup is so easy!
- Add all your ingredients to a saucepot and set over medium heat.
- Stir frequently while the sauce simmers on the stove.
- Once the syrup is the consistency of maple syrup, remove it from the heat.
- Strain out the ginger chunks and let cool.
- Once cool, add to a clean, sterilized jar with a lid and store in the refrigerator for two weeks.
Storing homemade simple syrup
Storing simple syrup is easy as it’s just a mixture of sugar and water. For this gingerbread syrup, it’s the same principle but with the addition of spices like ginger and cinnamon and sweetener like molasses.
- Cooling the Syrup: Allow the simple syrup to cool completely before storing. Let it reach room temperature after preparing it on the stove.
- Choosing a Container: Store the simple syrup in a clean, airtight container. Glass jars or bottles with tight-fitting lids work well. You can reuse cleaned glass bottles from previously used syrups or store-bought beverages.
- Pouring and Sealing: Carefully pour the simple syrup into the chosen container once the simple syrup is at room temperature. Seal the container tightly to prevent air and moisture from getting in, which can lead to spoilage or crystallization of the syrup.
- Refrigeration: Store the sealed container of simple syrup in the refrigerator. The cooler temperature helps to prolong its shelf life.
- Labeling: Consider labeling the container with the date of preparation. This helps you track its freshness and ensure you use it within a reasonable time frame.
- Duration: Gingerbread simple syrup, when stored properly in the refrigerator, can typically last for about two weeks, depending on the cleanliness of the container and the quality of the ingredients used.
- Check for Spoilage: Before using the syrup, inspect it for any signs of spoilage, such as an off smell, mold, or unusual changes in color or texture. If it looks or smells unusual, it’s safer to discard it.
Remember that gingerbread simple syrup is susceptible to mold growth or fermentation if not stored correctly or if it remains at room temperature for an extended period. Storing it in the refrigerator and maintaining a clean environment can help extend its shelf life.
If you notice any signs of spoilage or if the syrup has been stored for an extended period, it’s better to err on the side of caution and make a fresh batch.
How to use gingerbread syrup
There are so many tasty uses for this gingerbread syrup!
- Add it to hot or iced coffee for your own flavored coffee drink at home!
- Make my Gingerbread Martini using this homemade syrup for a huge flavor boost.
- Drizzle over my Baked Gingerbread Oatmeal for added flavor.
- Spoon over Brown Butter Chocolate Chip Pumpkin Waffles as a replacement for maple syrup.
More gingerbread recipes
- Use this syrup in this martini! Try my Gingerbread Martini.
- Want a classic holiday cookie recipe? Try my Soft Gingerbread Cutout Cookies.
- Need a spin on banana bread? Try my Gingerbread Banana Bread.
- Love cake? Try my Chocolate Orange Gingerbread Cake.
Homemade Gingerbread Syrup
Ingredients
- 1 cup water
- 1 cup 1-inch chunked fresh ginger, peeled
- 1/2 cup dark brown sugar
- 1/4 cup molasses
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground star anise
- 1/4 teaspoon ground cardamom
Instructions
- Combine all ingredients and simmer gently on medium heat.
- Simmer for approximate 15-20 minutes until thickened. I didn't want my syrup too thick. I would compare its cooled consistency to heated maple syrup.
- Remove from the heat and strain out the chunks of ginger.
- Let cool on the counter.
- Store in a air-tight jar in the fridge and use within 2 weeks.
Notes
- Fresh ginger gives this a strong gingerbread flavor, and I highly recommend cooking the chunked ginger with the syrup.
- You can use light brown sugar, coconut sugar, or raw sugar instead of dark brown sugar.
- Add in some white pepper or peppercorns to the syrup mixture to add a little more heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love Faith’s blog. Making your own gingerbread syrup is such a fabulous plan! I would love to have some of this for my coffee tomorrow morning. 🙂 Happy Thanksgiving!
What a terrific and delicious idea! This syrup could be used for many different things! Happy Thanksgiving to you!
Yay, I’m so glad it turned out! It looks wonderful and I could actually go for a gingerbread latte right now. 😉 Thanks so much for the sweet shout-out…I’m glad I could help! 🙂
Hope you have a fabulous Thanksgiving!
Sooooo cool (or should I say hot?). I’ve never even heard of a gingerbread latte but now. I must have one.
sneak a little cinnamon in there and you’ve made my ideal syrup. 🙂
Hi. My big brother has been checking out Starbucks in Sweeden and I had to go though several in Germany when going there for a weekend trip – but no one had the Ginger bread syrup. Since we live in Norway, and there are no Starbucks here (bu-hu), it’s kond of hard to get by. But when Googling ginger bread syrup your recipy came up and I’ll try it and give it to my brother as a pre-christmas gift. Hopefully he’ll be thrilled. Thank you!
can this be modified to be sugar free?
I just made some of this, and it is every bit as fantastic as I had hoped! I added some cinnamon and allspice berries, and I think it tastes JUST like gingerbread. I think next time I’ll try to create a larger batch!
I just made the syrup and the gingerbread martini. I’m afraid it just tastes like a mudslide. I can’t really taste the gingerbread flavor. Any suggestions?
Eeek! I’m sorry. You could always add more ginger to the mixture before blending to see if that gives you more the flavor you are looking for.
In response to the person asking if it could be sugar-free. Depending on which country you live in, Splenda makes a sugar-free brown sugar. It’s sold in a box. I don’t know if it’s available outside of the U.S.