You’ll love this homemade gingerbread syrup. Use it to make gingerbread latte or gingerbread shot recipes. They taste like aromatic gingerbread cookies and are the perfect addition to your holiday coffee or tea bars.
Related: Simple Syrup, Honey Syrup, Pumpkin Spice Syrup, Mint Syrup.
ingredients of gingerbread syrup
- brown sugar – You can also use white sugar if that’s all you have on hand.
- water – The ratio of water and sugar is the same.
- molasses – This gives the syrup a gingerbread cookie flavor.
- pickled ginger
- grand cinnamon – If desired, you can also infuse whole cinnamon sticks into the syrup.
- whole clove – 3 out of 4 whole cloves.
- vanilla extract – Vanilla flavor that warms your body.
How to make
Add all ingredients to a saucepan and heat over medium heat for about 10 minutes or until sugar is completely dissolved.
Remove from the heat and continue to infuse the syrup until completely cooled.
When completely cool, strain and transfer to a syrup bottle. It can be stored in the refrigerator for 2 to 4 weeks.
tips on how to make
- This recipe is very flexible, so if you’re missing an ingredient, feel free to experiment with substitutions.
- Homemade syrup can be stored in the refrigerator for more than a month. You can make a lot and use it all season.
- This syrup makes a great gift when paired with a coffee mug or coffee bag from your local coffee shop.
How to use gingerbread syrup
FAQ
How long does homemade gingerbread syrup last?
This syrup can be stored in the refrigerator for over a month. You can make a lot and enjoy it according to the season.
What does gingerbread syrup taste like?
Our recipe is made using brown sugar, water, molasses, ginger, cinnamon, cloves, and vanilla extract. It tastes similar to gingerbread cookies.
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Learn how to make homemade gingerbread syrup with brown sugar, molasses, ginger, cinnamon, cloves, and vanilla extract.
Instructions
Add all ingredients to a saucepan and heat over medium heat for about 10 minutes or until sugar is completely dissolved.
Remove from heat and continue to infuse the syrup until completely cooled.
When completely cool, strain and transfer to a syrup bottle. It can be stored in the refrigerator for 2 to 4 weeks.
Precautions
-
- This recipe is very flexible, so if you’re missing an ingredient, feel free to experiment with substitutions.
-
- Homemade syrup can be stored in the refrigerator for more than a month. You can make a lot and use it all season.
-
- This syrup makes a great gift when paired with a coffee mug or coffee bag from your local coffee shop.
nutrition
Nutritional information table
gingerbread syrup
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information was automatically calculated using Spoonacular for your convenience. We recommend using your own nutritional calculations if necessary.
