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A glass bottle filled with a gingerbread syrup, sealed with a cork and decorated with a large yellow-green ribbon bow, sits on a white surface surrounded by scattered spices and a blurred background.
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Gingerbread Syrup

This homemade gingerbread simple syrup captures all the flavor of a molasses-rich gingerbread cookie in syrup form. It’s perfect for homemade gingerbread lattes, coffee, tea and cocktails. And just as delicious in hot chocolate or drizzled over pancakes or 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.
Prep Time10 minutes
Cook Time5 minutes
Rest Time20 minutes
Total Time35 minutes
Course: Beverage
Cuisine: American
Diet: Vegan
Servings: 2 cups
Calories: 645kcal
Author: Nija Clark

Ingredients

  • 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

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.
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 fruit, 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.

Nutrition

Calories: 645kcal | Carbohydrates: 164g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 246mg | Fiber: 3g | Sugar: 158g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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