Homemade Gingerbread Syrup is an easy-to-make recipe that is the perfect combination of sweet molasses and warm spices. It can be used to flavor coffee, cocktails and other beverages or can be added to baked goods, desserts and even some breakfast treats.
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I first made gingerbread syrup to use in a homemade Gingerbread Latte. Every fall, gingerbread flavor starts popping up everywhere so there are so many ways to use this syrup beyond coffee.
Try it in tea or cocktails, pour it over ice cream or oatmeal, or mix some into baked goods to add a warm, perfectly spiced flavor.
Why This Recipe Works
It’s a quick and easy recipe to prepare. It takes less than 10 minutes and is made with all pantry ingredients.
Using a syrup is an easy way to add a kick of flavor to drinks, snacks and even breakfast dishes like oatmeal or donuts.
This syrup can be made ahead of time. It keeps for about 2 weeks in the refrigerator so you can make it once and use it daily, as needed.
Step-By-Step Instructions
Ingredients
- 2/3 cup water
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses (not blackstrap): honey or maple syrup can be substituted, but the flavor will vary some.
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is no significant prep work for this recipe.
Create!
In a medium saucepan combine the water, brown sugar, sugar, molasses, ginger, vanilla extract, cinnamon, nutmeg and cloves. Bring the mixture to a boil over high heat.
Once the mixture has reached a boil, reduce the heat and let simmer for 5 minutes.
Remove from the heat and let cool some before using.
Present!
Once the mixture cools down completely it can be transfer to an airtight container and be stored in the refrigerator.
Tips and Techniques
- Honey or maple syrup can be used in place of molasses, but the flavor will not be the same.
- Store gingerbread syrup in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 30 days. Be sure to shake or stir the syrup before use, as the spices will settle at the bottom.
More Gingerbread Recipes
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Gingerbread Syrup
Ingredients
- 2/3 cup water
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 1/4 cup molasses (not blackstrap)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- In a medium saucepan combine the water, brown sugar, sugar, molasses, ginger, vanilla extract, cinnamon, nutmeg and cloves. Bring the mixture to a boil over high heat.2/3 cup water, 1/3 cup dark brown sugar, 1/3 cup granulated sugar, 1/4 cup molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves
- Once the mixture has reached a boil, reduce the heat and let simmer for 5 minutes.
- Remove from the heat and let cool some before using.
Notes
- Honey or maple syrup can be used in place of molasses, but the flavor will not be the same.
- Store gingerbread syrup in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 30 days. Be sure to shake or stir the syrup before use, as the spices will settle at the bottom.
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