You’ll love this homemade Gingerbread Syrup. Use it to make our Gingerbread Latte or Gingerbread Shot recipe. It tastes just like fragrant Gingerbread Cookies and it’s the perfect addition to your holiday coffee and tea bar.
Related: Simple Syrup, Honey Syrup, Pumpkin Spice Syrup, Mint Syrup.
Ingredients in Gingerbread Syrup
- Brown Sugar You may also use white sugar if it’s all you have on hand.
- Water equal parts water to sugar ratio.
- Molasses This gives the syrup the gingerbread cookie flavor.
- Ground Ginger
- Ground Cinnamon You can also infuse the syrup with whole cinnamon sticks if you wish.
- Whole Cloves three of four whole cloves.
- Vanilla Extract for a warming vanilla flavor.
How to Make
In a simmer pot combine all your ingredients and heat on medium heat for around ten minutes or until the sugar has dissolved completely.
Remove from heat and let the syrup continue infusing until it has cooled completely.
After it has cooled completely, strain into a syrup bottle. Store in the fridge for two to four weeks.
Tips for Making
- This recipe is very flexible so if you are missing one ingredient try substituting.
- Homemade syrups last in the fridge for a month or more. You can make a batch and use it all season.
- This syrup makes an amazing gift paired with a coffee mug and a bag of coffee from your local coffee shop.
How to use Gingerbread Syrup
Frequently Asked Questions
How long does homemade Gingerbread Syrup last.
This syrup will last in your fridge for a month or more. You can make a batch and enjoy it for the season.
What is the flavor of gingerbread syrup?
Our recipe is made using Brown Sugar, Water, Molasses, Ginger, Cinnamon, Cloves and Vanilla Extract. It tastes similar to a gingerbread cookie.
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Learn to make homemade Gingerbread Syrup using Brown Sugar, Molasses, Ginger, Cinnamon, Cloves and Vanilla Extract.
Instructions
In a simmer pot combine all your ingredients and heat on medium heat for around ten minutes or until the sugar has dissolved completely.
Remove from heat and let the syrup continue infusing until it has cooled completely.
After it has cooled completely, strain into a syrup bottle. Store in the fridge for two to four weeks.
Notes
- This recipe is very flexible so if you are missing one ingredient try substituting.
- Homemade syrups last in the fridge for a month or more. You can make a batch and use it all season.
- This syrup makes an amazing gift paired with a coffee mug and a bag of coffee from your local coffee shop.
Nutrition
Nutrition Facts
Gingerbread Syrup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
