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–+ servings
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! 
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5 from 1 vote

Homemade Gingerbread Syrup

This homemade gingerbread syrup is packed full of molasses filled dark brown sugar, ginger, and star anise. It's perfect in coffee or in homemade lattes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Syrup
Cuisine: American
Keyword: gingerbread syrup, homemade coffee syrup
Servings: 6 servings
Author: Brandy O'Neill

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

Serving: 12 tablespoons | Calories: 91kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg