Gingerbread Syrup

Gingerbread Syrup

A warmly spiced simple syrup for coffee, lattes, and holiday cocktails.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This syrup simmers brown sugar with ginger, cinnamon, and clove into a dark, aromatic base perfect for stirring into coffee, steamed milk, or whiskey cocktails. It comes together in about 15 minutes and keeps well in the fridge for drizzling over pancakes or spicing up a holiday drink cart.

Ingredients

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh ginger, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Method

  1. Combine the water, brown sugar, granulated sugar, fresh ginger, ground ginger, cinnamon, cloves, nutmeg, and salt in a 6-quart saucepan over medium heat.

  2. Bring to a gentle boil, stirring occasionally to dissolve the sugar.

  3. Reduce heat and simmer, stirring occasionally, until the syrup is fragrant and slightly thickened.

  4. Remove from heat and stir in the molasses and vanilla extract.

  5. Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar or bottle, discarding the ginger solids.

  6. Cover and refrigerate for up to 3 weeks; shake or stir before using.

Rate this recipe

★ 4.1 (1)

Gingerbread Syrup

This syrup simmers brown sugar with ginger, cinnamon, and clove into a dark, aromatic base perfect for stirring into coffee, steamed milk, or whiskey cocktails. It comes together in about 15 minutes and keeps well in the fridge for drizzling over pancakes or spicing up a holiday drink cart.

15 min 16 oz 45 cal

Ingredients

  • 1 cup water
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh ginger, peeled and sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

Method

  1. 1

    Combine the water, brown sugar, granulated sugar, fresh ginger, ground ginger, cinnamon, cloves, nutmeg, and salt in a 6-quart saucepan over medium heat.

  2. 2

    Bring to a gentle boil, stirring occasionally to dissolve the sugar.

  3. 3

    Reduce heat and simmer, stirring occasionally, until the syrup is fragrant and slightly thickened.

  4. 4

    Remove from heat and stir in the molasses and vanilla extract.

  5. 5

    Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a jar or bottle, discarding the ginger solids.

  6. 6

    Cover and refrigerate for up to 3 weeks; shake or stir before using.