If you are looking for something that tastes like Christmas in a cup, this gingerbread simple syrup is it. I got completely hooked on the Starbucks gingerbread oat milk chai latte and knew I had to figure out how to make it at home. Sure, I could buy the gingerbread coffee syrup, but where is the fun in that? Plus, it is so easy to make your own, and you can tweak the spices until it tastes exactly how you want. Now I keep this gingerbread syrup on hand all season long. It goes in my coffee, my lattes, and honestly, sometimes I just add a splash to milk because why not?
Whip up this Grinch Popcorn for a snack so cute even the Grinch would smile. Then cozy up with a mug of Protein Hot Chocolate, a swirl of Pumpkin Sauce in your coffee, or an Iced Pumpkin Cream Chai that tastes like fall in a cup. Oh, and don’t sleep on that homemade Chai Tea Concentrate Recipe either, it’s a total game-changer.
Equipment
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Ingredients
- Water
- Brown sugar
- Molasses
- Ground ginger
- Cinnamon sticks
- Vanilla extract
Directions
Add the water, brown sugar, molasses, ginger, and cinnamon sticks to a small saucepan.
Bring the mixture to a simmer and cook for 10 minutes.
Remove the pan from the heat and stir in the vanilla extract. Let the mixture cool, then transfer it to an airtight container.
How do you serve this? What do I serve with this recipe?
- Serve your Gingerbread Simple Syrup in your favorite coffee or latte. It also makes good in Chai tea. The joy about this simple syrup is that it can be used over ice cream or to replace the maple syrup on pancakes, waffles, and French toast.
FAQs (Because Life’s Too Busy for Guesswork)
No, you do not need to add the cinnamon sticks to the jar with the syrup. Their flavor will have been imparted during the steeping process.
Yes, but if you give it as a gift, be sure that the jars or bottles that you choose to use have been sterilized well. You will need to give it right away, so they have the two weeks that it is good for using it.
If you would like your simple syrup to be thicker, you can simmer it a little longer. However, note that the syrup will thicken as it cools, so be careful not to overthicken it.
What are substitutions that I can make?
- Brown sugar – You can use either light or dark brown sugar.
- Ground ginger – can use 1 tablespoon of minced ginger, though you may need to strain it if you do.
- Cinnamon sticks – could use 1 teaspoon of ground cinnamon.
- Vanilla extract – replace the extract with 1 teaspoon of vanilla bean paste.
How should I store my leftovers?
- Gingerbread Simple Syrup should be stored in an airtight container in the refrigerator for up to 2 weeks. It can be used straight from the refrigerator.
Was this a win at your dinner table?
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Gingerbread Simple Syrup
Equipment
- Small saucepan
- Airtight container
- Measuring cups and spoons
Ingredients
- 1 cup water
- 1 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 2 cinnamon sticks
- 2 teaspoons vanilla extract
Instructions
- Add the water, brown sugar, molasses, ginger, and cinnamon sticks to a small saucepan.
- Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pan from the heat and stir in the vanilla extract. Let the mixture cool, then transfer it to an airtight container.
Notes
No. The cinnamon flavor will already be infused during the steeping process, so there’s no need to include the sticks in the jar. Can this be given as a gift?
Yes. Just make sure the jars or bottles are thoroughly sterilized, and give the syrup right away so the recipient has the full two weeks to use it while it’s fresh. What is the best kind of molasses to use?
Unsulfured molasses is best for syrups and baking because it’s lighter and sweeter. Sulfured molasses has a stronger, smoky flavor that’s better for savory dishes. Can I make the syrup a little thicker?
Yes. You can simmer it a bit longer to reach your desired consistency, but remember it will thicken more as it cools, so don’t overdo it.
I love making my own syrups and have never found a gingerbread that I loved until now! Thank you, it was so delicious. I even drizzled it on some breakfast muffins I had!
This sounds absolutely incredible! I love the idea of making the gingerbread syrup at home, totally saving this to try for my holiday lattes!
Oh wow, this really does sound like Christmas in a cup! I can already imagine how amazing this will taste in my morning coffee, definitely making a batch soon!
So excited to try this!