This gingerbread syrup has a slightly spicy taste, ideal for the end of the year celebrations! Use it for coffee, cocktails, pancakes and more.
Here’s a new holiday essential for our household: gingerbread syrup! This cookie-inspired drizzle is pure bliss, blending notes of cinnamon and allspice with ginger and molasses. The great thing? It’s endlessly versatile: use it on coffee, cocktails, oatmeal, pancakes or waffles to give them a little holiday cheer. Our favorites? Christmas coffee, gingerbread latte or a gingerbread martini. While you’re at it, why not add it to gingerbread waffles?
How to make gingerbread syrup
This gingerbread syrup is a variation of our brown sugar syrup, a liquid sweetener made with equal parts brown sugar and water. Because of its molasses content, brown sugar syrup has a deep flavor with hints of toffee and toffee. Instead of adding molasses to this syrup like you would with a traditional cookie, you can just use brown sugar! The difference is that you simmer it with whole spices to add lots of flavor. Here’s what to do (or jump to the recipe below):
- Roast the spices. In a small saucepan, toast the fresh ginger, cinnamon sticks, and all the allspice until fragrant, about 2 minutes.
- Mix sugar and water: Add brown sugar and water.
- Heat until dissolved: Heat over medium-high heat for 15-20 minutes until the spicy flavor is absorbed. Be sure to adjust the heat to maintain an even lower simmer.
Increase the recipe if you like
This gingerbread syrup recipe makes 1/2 cup of syrup, which we found perfect for making small batch Christmas cocktails. But if you’re entertaining, you probably want to make a bigger crowd. Go to the recipe below and click the 2x or 3x buttons to easily increase your recipe.
Storage of homemade gingerbread syrup
Store homemade gingerbread syrup in the refrigerator for up to 1 month. A glass bottle for easy pouring or a glass jar is best for storage. The flavor is best as fresh as possible, but it keeps well in the fridge.
Ways to use gingerbread syrup
This gingerbread syrup is endlessly versatile! You can use it in holiday drinks or for Christmas breakfast recipes like waffles, pancakes, or baked oatmeal. Or you can even just drizzle it with vanilla ice cream for a Christmassy sundae! Anything goes. Here are our best ideas for serving gingerbread syrup:
More gingerbread recipes
Fancy a good gingerbread recipe for the Christmas season? We also! Here are some other gingerbread-inspired treats:
The description
This gingerbread syrup has a slightly spicy taste, ideal for the end of the year celebrations! Use it for coffee, cocktails, pancakes and more.
- 1 ginger nugget*
- 3 cinnamon sticks
- 1 tbsp allspice corns
- ½ cup Brown sugar
- 2/3 cup the water
- 1 teaspoon vanilla extract
- Peel the ginger (easiest with a spoon). In a small saucepan, toast the cinnamon and allspice over medium-high heat until fragrant, 2 minutes, stirring occasionally.
- Reduce the heat and add the peeled ginger, water, brown sugar and vanilla. Bring to a boil. Simmer 15 to 20 minutes, until flavor is slightly spicy, adjusting heat as needed to ensure a steady low simmer.
- Strain the syrup through a fine sieve into a storage container and allow to cool to room temperature. Can be stored in the refrigerator for up to 1 month.
Remarks
*These amounts make ½ cup gingerbread syrup, which is good for small batch drinks. For a larger batch, click the 2x button and create a duplicate recipe.
- Category: beverages
- Method: Cook
- Kitchen: Christmas
- Diet: vegan
Keywords: gingerbread syrup
