Gingerbread syrup is perfect for adding to all your holiday drinks and treats! Easy to make, add a dash to coffee, cocktails, over ice cream and so much more for a pop of holiday gingerbread flavor.
As soon as we hit December 1st on the calendar, it's official, Gingerbread has entered the chat.
Goodbye pumpkin, hello spicy ginger, and sweet molasses.
Gingerbread syrup is a pantry staple once Thanksgiving is over. Okay, let's be honest here, once that first bitterly cold day hits in late November I'm prepping up some of this homemade goodness.
What are the ingredients in gingerbread syrup?
- brown sugar
- granulated sugar
- vanilla extract
How to make it
All you need besides the ingredients is a medium saucepan and something to stir it! Either a whisk or a spatula will work just fine.
- Combine all the ingredients in a saucepan.
- Bring to just a boil over medium heat, stirring occasionally.
- Remove from the heat and let cool.
- Use right away or transfer to an air-tight container.
That's all you have to do!
Can you substitute fresh ginger?
Sure. I would recommend using half the amount called for in the recipe as fresh ginger will be more potent and spicier than dried ground ginger.
How long does it last?
If kept refrigerated, the syrup will be good for up to 2 weeks or more. As time passes, I found that the cinnamon will settle and thicken the syrup. Just be sure to give it a good shake before using.
Ways to use gingerbread syrup
My absolute favorite and highest recommendation is using it for these copycat Starbucks gingerbread lattes.
Here are some other delicious ideas, too:
- old fashioned cocktails and martinis!
- shake into eggnog
- mix it into frostings
- whisk into maple syrup for pancakes
- drizzle over bread pudding or french toast
So many options to enjoy all the holiday season! Bring on the gingerbread!
If you made this recipe I would love to hear how you used it, let me know in the comments, and don't forget to leave a star rating in the comments!
Thank you so much for your support!
Gingerbread Syrup Recipe
- ¼ cup brown sugar (lightly packed)
- ½ cup granulated sugar
- ¾ cup water
- 3 tablespoons molasses
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- In a medium size saucepan, combine the ingredients. Heat over medium heat, stirring until combined.
- Bring to a slow boil, stirring occasionally to make sure the sugar melts and does not stick to the bottom of the pan. Once the liquid reaches a slow boil and the sugar is completely melted, turn off the heat and let cool in the pan.
- Transfer to a heat proof storage container. Shake well before each use to redistribute the spices.
- Store in an air-tight container in the fridge in between uses. Shake or stir before using if the spices have settled.
- Real ginger can be used in place of the ground ginger. If substituting, use half the amount called for in the recipe (½ teaspoon).