Gingerbread Syrup Recipe

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!

Gingerbread syrup in a glass jar, on a white plate.

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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A glass jar filled with gingerbread syrup on a white plate with a silver spoon.

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.

All of the ingredients combined in a stainless steel saucepan.

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.

Gingerbread syrup in a glass jar with a half opened hinged lid.

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

Gingerbread Syrup

Gingerbread simple syrup adds a touch of everyone’s favorite holiday flavor to holiday cocktails, hot chocolate, or coffee drinks. Make it in just 10 minutes and use it for adding the flavors of your favorite holiday cookie to ice cream, cheesecake, or pancakes.

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Course: Sauces, Dips & Toppings

Cuisine: North American

Diet: Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 16 tablespoons

Calories: 64kcal

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.

Nutrition

Colleen
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