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gingerbread syrup in a labeled flip top bottle

Gingerbread Syrup Recipe

Gingerbread syrup is one of my favorite things to have on hand once the holiday season begins! A little bix mixed into coffee, cocktails, and holidays treats adds the perfect gingerbread flavor.
Course Breakfast, Dessert, homemade syrups, Sauces
Cuisine American
Keyword gingerbread syrup, holiday syrups, homemade gingerbread syrup
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings 1 cup
Calories 791kcal


  • 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).


Calories: 791kcal | Carbohydrates: 202g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 990mg | Fiber: 1g | Sugar: 199g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 4mg