This homemade gingerbread simple syrup captures all the flavor of a molasses-rich vegan gingerbread cookie in syrup form. It's perfect for homemade gingerbread lattes, coffee, tea and cocktails. And just as delicious in vegan hot chocolate or drizzled over pancakes or homemade chickpea waffles. Made with fresh ginger, rich brown sugar, molasses and lots of warm spices. Make your favorite seasonal coffees and drinks anytime. It's like Christmas in a bottle.
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This gingerbread simple syrup is an easy way to add classic holiday Christmas flavors to your morning latte, drizzled over pancakes or waffles with maple syrup. Or mix into festive holiday mocktail and cocktail recipes. We also love a little bit spooned over our vegan vanilla ice cream too. If you enjoy making unique flavored syrups, be sure to try our muscadine simple sytrup, our passion fruit simple syrup for bright summer refreshers and lavender simple syrup.
Looking for more vegan holiday items to pick up, be sure to read our Trader Joe's Holiday items guide.
Why You'll Love This Homemade Gingerbread Syrup
- Easy and Reliable - simple ingredients already in your pantry.
- Perfect for coffee, cocktails, mocktails and desserts.
- Make ahead friendly and stores well in the fridge.
Key Ingredients & Substitutions
- Fresh ginger, peeled and sliced - ginger is the star of this recipe, so fresh ginger is recommended over ground. Its easy to find in the produce section near garlic and onions.
- Unsulphered Molasses - this is a essential for the traditional gingerbread flavor. Avoid blackstrap molasses which is more bitter and can overpower the syrup.
- Brown Sugar - light or dark brown sugar both work.
- Cinnamon Sticks and Spices - whole cloves, whole black peppercorns, ground nutmeg and ground allspice.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
STEP 1: Peel and thinly slice ginger. Using a spoon is an easy and effective way to remove the peel, while protecting your fingers from cuts.
STEP 2: In a medium pot, heat water and brown sugar over medium heat, stirring until the sugar is dissolved.
STEP 3: Add the ginger, cloves, cinnamon, peppercorns, nutmeg, and all spice. Bring to a simmer and allow to cook for 5 minutes. Remove from heat and let steep for 20 minutes to infuse.
STEP 4. Strain through a fine mesh sieve. To remove the ground spice particles, add a layer or two of cheese cloth if desired.
STEP 5. Stir in vanilla extract and molasses to taste. Flavor will settle and mature as it chills.
STEP 6. Store in a clean, airtight glass or plastic container in the refrigerator and use within 1 to 2 weeks. Because this syrup is infused with fresh ginger and spices, it has a shorter shelf life than plain sugar syrups due to natural plant compounds and moisture.
To use: Add 1 oz/28ml to an 8oz or single shot latte or coffee. Can also be added to hot chocolate. Or a partial replacement for sugar in drinks.
Reheat & Storage
Refrigerator. Store in a clean, airtight glass or plastic container in the refrigerator and use within 1 to 2 weeks. Because this syrup is infused with fresh ginger, it has a shorter shelf life than plain sugar syrups due to natural plant compounds and moisture.
Signs You Should Throw It Out
- Mold growth, even tiny spots
- Bubbling or carbonation
- Slimy texture
- Sour, alcoholic, or yeasty smell
These indicate fermentation or microbial growth.
Want More Unique Flavor Syrups?
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
📖 Recipe
Gingerbread Syrup
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeIngredients
- 1 ½ light brown sugar cups/305g
- 1 ½ water cups/352ml
- 3 fresh ginger "/60g peeled and sliced
- 2 whole cloves tsp/4g
- 2 cinnamon sticks large/10g
- ½ whole black peppercorns tsp/1g
- ½ ground nutmeg tsp/1g
- ½ ground all spice tsp/1g
- 2 vanilla extract tsp/10ml
- 1-2 molasses tbsp/15-30ml not black strap
Instructions
- Peel and thinly slice ginger. Using a spoon is an easy and effective way to remove the peel and safeguard your fingers from cuts.
- In a medium pot, heat water and brown sugar over medium heat, stirring until the sugar is dissolved.
- Add the ginger, cloves, cinnamon, peppercorns, nutmeg, and all spice.
- Bring to a simmer and allow to cook for 5 minutes.
- Remove from heat and let sit for 20 minutes to infuse.
- Strain through a fine mesh sieve. To remove the ground spice particles, add a layer or two of cheese cloth if desired.
- Stir in vanilla extract and molasses to taste. Flavor will settle and mature as it chills.
- Store in a clean, airtight glass or plastic container in the refrigerator and use within 1 to 2 weeks. Because this syrup is infused with fresh ginger and spices, it has a shorter shelf life than plain sugar syrups due to natural plant compounds and moisture.
Notes
- Mold growth, even tiny spots
- Bubbling or carbonation
- Slimy texture
- Sour, alcoholic, or yeasty smell
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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