Gingerbread Simple Syrup
This Gingerbread Simple Syrup tastes just like your favorite Christmas cookie! The blend of ginger, allspice, cloves, and cinnamon make this sweetly spiced syrup perfect for stirring into coffee, chai lattes, cocktails, and more.
This Simple Syrup Tastes Just Like a Gingerbread Cookie!
Homemade gingerbread syrup is quick and easy to make and has so many delicious uses. It can be brushed between cake layers to add a spicy-sweet gingerbread flavor, stirred into your morning cup of coffee, or used to make cozy winter cocktails.
If you’ve never made your own flavored simple syrup before, here’s why you should:
✔ Better Than Store-bought: Pre-made gingerbread simple syrup is often pricey, contains sweeteners and flavors you can’t pronounce, and it never tastes spiced enough for my liking. This DIY version fixes all of those problems!
✔ Rich Gingerbread Flavor: If you love making gingerbread cookies or gingersnaps around the holidays, you’re going to enjoy every sip of this warmly spiced simple syrup that’s bursting with gingerbread flavor.
✔ Lasts 2 to 3 Weeks in the Fridge: This is a great syrup to keep on hand for holiday parties, seasonal baking projects, and for making extra spicy chai lattes first thing in the morning.
Enjoy!
-Katie
The 4 Main Ingredients You’ll Need
A full list of ingredients with their measurements can be found in the recipe card below, but let’s go over the key items you’ll need to prepare this gingerbread cookie-flavored syrup:
- Dark Brown Sugar — Has a rich, caramel flavor that gives this simple syrup more of a true gingerbread flavor. Don’t swap with granulated sugar or else the flavor won’t be as intense.
- Molasses — Use unsulphured molasses (something like the Grandma’s brand works). Avoid blackstrap molasses, which is incredibly bitter.
- Spices — A few slices of fresh ginger is the star of the show; I don’t suggest using ground ginger or else the ginger flavor won’t taste spicy and fresh. To round out the syrup, I used my favorite gingerbread spices: whole cloves, a cinnamon stick, ground allspice, ground nutmeg, and black pepper.
- Vanilla Extract — I always have my homemade bourbon vanilla extract on hand, but any pure vanilla extract may be used.
You’ll also need some water from the tap, and that’s it!
How to Make Gingerbread Simple Syrup
- Toast the whole spices. Toasting the cinnamon stick and whole cloves in a dry saucepan wakes up their flavor and makes them more fragrant.
- Add everything but the vanilla to the saucepan. Then, bring the mixture to a low simmer.
- Steep for 30 minutes. Pop the lid onto the saucepan and remove it from the heat. You want to give the flavors time to mingle.
- Strain, then stir in the vanilla. I like to line a sieve with cheesecloth to catch all of the ground spices. If you don’t have a cheesecloth, you might need to strain the syrup a few times to remove as much of the ground spices as possible.
- Store airtight in the fridge. I suggest mixing ½ to 1 teaspoon of vodka into the syrup to prevent spoilage. It won’t make the gingerbread flavored simple at all boozy, it will simply help to preserve it.
Katie’s Tip: This syrup always tastes spicier once chilled, so don’t increase the spices until you’ve tasted it fully cooled.
Ways to Use Your Gingerbread Syrup
There are so many tasty uses for this gingerbread cookie syrup! Here are some of my favorite ways to enjoy it:
DIY Coffeeshop Drinks
- Make a Gingerbread Chai Latte (hot or iced)
- Stir into a mug of Hot Cocoa
- Stir into black tea
- Use to sweeten any of your favorite coffee drinks (it’s great in cold brew!)
Seasonal Cocktails
- Use in place of regular simple syrup in a Smoked Old Fashioned
- Make a Gingerbread Martini or Gingerbread Whiskey Sour
- Make a Creamy Chai Cocktail use this syrup instead of the chai syrup)
- Stir into Boozy Eggnog
Sweet Treats
- Mix with maple syrup and pour over Oatmeal Applesauce Pancakes, Multigrain Pancakes, and Pecan Waffles
- Drizzle over a stack of Crepes
- Brush over Gingerbread Cupcakes or a Chocolate Gingerbread Cake to add moisture and extra flavor
- Drizzle over vanilla ice cream or No-Churn Pumpkin Spice Ice Cream
Gifting
- Transfer the syrup to smaller glass jars, tie with a festive ribbon, and gift during the holidays
Storage and Shelf Life
This recipe makes approximately 1 cup of gingerbread simple syrup. Refrigerate airtight up to 2 weeks and shake gently before each use (natural settling is normal).
More Winter Simple Syrup Recipes
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Gingerbread Simple Syrup Recipe
The blend of ginger, allspice, cloves, and cinnamon make this sweetly spiced gingerbread simple syrup perfect for stirring into coffee, chai lattes, cocktails, and more.
Ingredients
- 1 cup (200 g) dark brown sugar
- ¾ cup (180 ml) water
- 1 tablespoon unsulphured molasses
- 2 cinnamon sticks
- ½ teaspoon whole cloves
- ½ teaspoon ground allspice or allspice berries
- 1 oz (30 g) fresh ginger, thinly sliced (about 8–10 slices from a 3-inch piece)
- Pinch nutmeg
- ¼ teaspoon whole peppercorn
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, toast the cinnamon stick and whole cloves in the dry pan over medium heat for about 30 seconds, just until fragrant.
- Add the brown sugar, water, and molasses to the pan. Bring to a low simmer, stirring until the sugar fully dissolves.
- Stir in the sliced ginger, ground allspice, nutmeg, and peppercorn.
- Simmer on low heat for 15 minutes. Then, remove from heat to steep.
- Let steep for 30 minutes, stirring once halfway through. (Taste after 15 minutes if you prefer a lighter spice profile.)
- Strain the warm syrup through a fine mesh sieve lined with cheesecloth into a clean jar. Stir in vanilla extract after straining, once slightly cooled.
- Cool completely, then stir in ½ to 1 teaspoon vodka to inhibit spoilage. Bottle and refrigerate.
Notes
This recipe makes about 1 cup and keeps up to 2 weeks refrigerated (3 weeks if you included the 1 teaspoon vodka). Shake gently before each use — natural settling is normal.
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