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Tis the season for some delicious gingerbread! Our Gingerbread Syrup is the perfect addition to your favorite winter drinks. This holiday treat is made with brown sugar, molasses, and real ginger.
With a sweet blend of spices, you can bring the comforting flavors of the holidays to your home with a splash of our gingerbread syrup. Perfect for coffee, hot chocolate, or just for a warm treat on its own!
So let’s talk about the holidays. Once November hits I feel like it’s game on with the holiday flavors. I’m talking gingerbread, eggnog, peppermint, and cinnamon.
One thing I love to buy in the winter are lattes. However, in order to get a good latte I have to spend 5 or 6 dollars a pop. That adds up quickly and who has extra money in December?
I also want to say that I really dislike the gingerbread lattes at my favorite coffee place. I don’t know what it is but it almost has a burnt flavor to it. So I’ve been on the lookout for a recipe to make my own syrup.
- brown sugar (I like light brown sugar but you can use dark brown sugar)
- molasses (don’t use blackstrap molasses as it is a bit bitter)
- fresh ginger (you have to use fresh, ground ginger won’t give enough flavor)
- cloves (whole cloves should be used but ground cloves can be used)
- whole peppercorns (I use black but you can use pink as well)
- cinnamon stick
To Make the Syrup: Combine all ingredients in a pot over medium heat. Simmer for 20-30 minutes or until desired consistency is reached. Remove from heat and cool completely. Store in a mason jar or air tight container in the refrigerator for up to 2 weeks.
I knew I needed a syrup that was made from molasses, ginger, brown sugar, and other spices. I just wasn’t sure what the other spices should be or what the ratios should be.
I found this recipe and tweaked it just a bit to meet my own tastes. I love the sweetness and the spiciness from the ginger and peppercorns.
Do I have to store this in the refrigerator?
Because there aren’t any preservatives in the syrup it’s best to refrigerate it. While I have a date of 2 weeks on it you can probably keep it for closer to a month.
Can I use other spices in the syrup?
Yes! Use your favorite spices or anything you would use in your traditional gingerbread recipe. Nutmeg, allspice, and star anise would all be good choices to add to the mix.
Can you bake with this syrup?
Yes! This is a great way to add gingerbread flavor to baked goods. It’s also delicious in buttercream frosting. My person favorite is putting it in lattes or mixing it with condensed milk to make gingerbread creamer.
Making this syrup only takes about 20 minutes and most of that time is spent boiling the syrup on the stove.
Plus, my house smelled amazing while it was simmering. All of those spices mixed with brown sugar and molasses made for a sweet and spicy scent that reminded me of the holidays.
More Gingerbread Recipes:
- Gingerbread Cupcakes with Eggnog Frosting
- Gingerbread Snack Cake
- Gingerbread Fudge
- Gingerbread Biscotti
- Gingerbread Bars with Eggnog Frosting
If you’ve tried my Homemade Gingerbread Syrup or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 c. water
- 1/2 c. brown sugar
- 2 Tablespoons molasses
- 1 Tablespoon grated fresh ginger
- 6 whole cloves
- 6 whole peppercorns
- 3 cinnamon sticks
1. Combine all of the ingredients in a small saucepan over medium high heat.
2. Simmer for 20 minutes or until it has thickened some.
3. Remove from heat once desired consistency is reached.
4. Allow the mixture to cool then pour into an air tight container.
5. Store in the refrigerator for up to 2 weeks.
Recipe from Nutmeg Nanny