This homemade gingerbread syrup recipe encapsulates the warm, festive flavors of the holiday season!
A rich and aromatic syrup captures the cozy essence of traditional gingerbread, so you can add festive flavor to your favorite beverages and desserts.
It takes just minutes to make this gingerbread simple syrup, and you will want to add it to everything over the holidays!
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Gingerbread spice is typically a combination of ginger, molasses, cinnamon and nutmeg. With this homemade gingerbread syrup recipe, you can have all the gingerbread flavor that you get in your favorite gingerbread cookies, like these molasses crinkle cookies.
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Why you'll love this homemade simple syrup
- Delicious: This recipe has all the warm spices and ginger flavor. It's a great way to add a festive touch to holiday drinks whether they are cocktails, hot chocolate, or your morning coffee. (Skip the coffee shop and make a homemade gingerbread latte whenever the craving strikes.)
- Economical: Why buy coffee syrups when you can so easily make your own gingerbread syrup? You probably have all the simple ingredients to make this simple syrup recipe in your pantry.
- Quick and Easy: This delicious gingerbread syrup recipe takes just ten minutes and a saucepan to make. There's a reason it's called a simple syrup!
Ingredient notes
Ingredient quantities and complete instructions are in the recipe card at the bottom of this post.
I'm making this gingerbread syrup recipe with dried ground spices. I find it much quicker and it gives you more control over the intensity of the gingerbread flavor. Although I have tested this recipe using whole spices and it's amazing, if you have them on hand and a bit more time. I have added those instructions in the "Helpful tips and variations" section below.
Ingredients
- Water: As with any simple syrup, this ginger spiced syrup's two main ingredients are water and sugar.
- Brown Sugar: Use dark brown sugar for a deeper caramel flavor. Light brown sugar is what I usually have on hand at this time of year for making holiday treats, so that's what I'm using. Coconut sugar can be used interchangeably with brown sugar. I have also made this recipe with maple syrup, but I find that the maple flavor stands out too much. We want the ginger and spices to shine.
- Molasses: Molasses is a must for any gingerbread recipe, including syrup. Use unsulfured molasses and be sure your molasses is regular, or "fancy" molasses. Don't use blackstrap molasses, which is quite bitter.
- Ginger: I use ground ginger for this quick and easy recipe. If you prefer to use fresh ginger, look for the instructions in the "Helpful tips and substitutions" section below.
- Cinnamon: Ground cinnamon is usually in everyone's spice drawer, and that's what we are using for this recipe.
- Nutmeg: A little bit of nutmeg is essential for that classic gingerbread flavor.
- Black Pepper: It might sound strange, but a tiny bit of black pepper compliments the ginger flavor and adds to the traditional gingerbread essence.
- Salt: Just a little pinch of salt adds dimension to the sweet and spicy syrup.
How to make it
- Combine all of the ingredients in a medium saucepan. Bring to a gentle boil over medium heat.
- Reduce the heat to low and allow to simmer for 5 minutes. Sugar should be completely dissolved and the syrup will thicken.
- Allow the syrup to come to room temperature. Pour into a glass jar with a lid, and store in the fridge.
Helpful tips and variations
- Other spices: You can add other spices to this gingerbread syrup recipe. Some other additions can be cloves, allspice, or star anise. A strip of orange peel will give the warm spices a touch of bright citrus. If using, remove the orange peel after the syrup is cooled. A half teaspoon of vanilla extract can be added, too.
- Whole spices: Replace the ground cinnamon with a cinnamon stick. Use grated whole nutmeg instead of ground, or whole allspice berries, and use grated, fresh ginger in place of dried. You will need to simmer the syrup an extra five minutes to infuse the whole spices. Strain the cooled syrup using a fine mesh sieve after cooling.
- Boiling: When the syrup comes to a boil, it will bubble up a lot. You will need to stir it down when you reduce the heat. Be sure to use a large enough saucepan to prevent it from bubbling over.
- Consistency: This sauce is about the same consistency as maple syrup. If you would like a thicker syrup, reduce the amount of water in the recipe.
- Storage: Your gingerbread syrup should be stored in an airtight container, like a glass bottle or jar, in the fridge. I like to use mason jars with lids. This recipe makes one cup of syrup, so you will need an 8 ounce, or 250 milliliter jar. The syrup will keep for weeks in the fridge.
How to use gingerbread syrup
There are so many ways that you can use this ginger-infused simple syrup. If it's cocktail time, add a taste of gingerbread with a gingerbread martini, or a gingerbread old-fashioned. Stir a tablespoon of Christmas syrup into warm apple cider.
Of course, if you make lattes at home, this is a perfect gingerbread latte syrup. Or stir gingerbread coffee syrup into your morning coffee. Drizzle some over French toast, crepes, waffles or pancakes to make breakfast instantly festive. You can add a trickle of gingerbread flavor over ice cream or cheesecake. But these are just a few of the ways to use this versatile simple syrup. I know you'll think of more!
Gingerbread Syrup is a lovely edible gift, too. Package it in pretty jars for hostess gifts.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Gingerbread Syrup
Equipment
- medium saucepan
- 1- pint mason jars (500 ml) with lids
Ingredients
- 1 cup water
- 1 cup brown sugar
- 3 tablespoon molasses
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Combine all of the ingredients in a medium saucepan. Bring to a boil over medium high heat.
- Reduce the heat to low and allow to simmer for 5 minutes. Sugar should be completely dissolved and the syrup will thicken.
- Allow the syrup to come to room temperature. Pour into a glass jar with a lid, and store in the fridge.
Notes
- Other spices: You can add other spices to this gingerbread syrup recipe. Some other additions can be cloves, allspice, or star anise. A strip of orange peel will give the warm spices a touch of bright citrus. If using, remove the orange peel after the syrup is cooled. A half teaspoon of vanilla extract can be added, too.
- Whole spices: Replace the ground cinnamon with a cinnamon stick. Use grated whole nutmeg instead of ground, or whole allspice berries, and use grated, fresh ginger in place of dried. You will need to simmer the syrup an extra five minutes to infuse the whole spices. Strain the cooled syrup using a fine mesh sieve after cooling.
- Boiling: When the syrup comes to a boil, it will bubble up a lot. You will need to stir it down when you reduce the heat. Be sure to use a large enough saucepan to prevent it from bubbling over.
- Consistency: This sauce is about the same consistency as maple syrup. If you would like a thicker syrup, reduce the amount of water in the recipe.
- Storage: Your gingerbread syrup should be stored in an airtight container, like a glass bottle or jar, in the fridge. I like to use mason jars with lids. This recipe makes one cup of syrup, so you will need an 8 ounce, or 250 milliliter jar. The syrup will keep for weeks in the fridge.
Anjali
Omg this was soo good!! We used this instead of maple syrup for our pancake breakfast this morning and it tasted amazing! Sweet, warmly spiced, great for winter!
Fouzia
I am sure this syrup will enhance the flavour to whatever you add it too, also perfect for the ginger bread. Thanks for sharing Colleen.
LaKita
I made this gingerbread syrup over the weekend and it has been a great addition to my morning coffee. So simple to make and delicious!
Colleen
Hi Lakita. I love it in coffee too! So happy that you are enjoying it!
Mandy
This homemade gingerbread syrup came together so easily! ANd it was delish! Thanks for the recipe!
Colleen
Hi Mandy. You're welcome! It's great to hear that the recipe was easy and delicious for you.
Erin
This syrup sounds perfect for so many drinks and treats! I love all that molasses in there. I can't wait to try this!
Tammy
Sounds like such a fabulous syrup! This would be wonderful in drinks or drizzled over cake and ice cream too. Cannot wait to try!
Jacqueline Debono
I love everything gingerbread including cookies, cake and lattes. This syrup was so easy to make and I'm really enjoying adding this gingerbread syrup to different foods. So far we've had it with pancakes and cheesecake. So yum!
Colleen
Hi Jacqueline. I love that you're using this syrup on pancakes and cheesecake. Delicious!