Gingerbread Syrup Recipe Recipe
Gingerbread syrup is one of my favorite things to have on hand once the holiday season begins! A little bit mixed into coffee, cocktails, and holiday treats adds the perfect gingerbread flavor.
How to Make the Best Gingerbread Syrup Recipe
Nothing says the holiday season quite like the warm, spicy aroma of gingerbread. This homemade gingerbread syrup is the perfect way to add that festive flavor to your favorite beverages and desserts. Whether you’re stirring it into your morning coffee, adding it to cocktails, or drizzling it over holiday treats, this versatile syrup is an easy-to-make pantry staple.
The beauty of making your own gingerbread syrup is how simple it truly is. With just a handful of ingredients—brown sugar, molasses, warm spices, and vanilla—you can create a rich, flavorful syrup that tastes far better than any store-bought version. The syrup comes together in just minutes and will keep in your refrigerator for up to two weeks, so you can make a batch and enjoy it throughout the season.
Once you make this syrup once, you’ll find yourself reaching for it again and again. Use it to elevate your holiday beverages, swirl it into baked goods, or even pour it over ice cream for an instant gingerbread treat.
Gingerbread Syrup Recipe
Gingerbread syrup is one of my favorite things to have on hand once the holiday season begins! A little bit mixed into coffee, cocktails, and holiday treats adds the perfect gingerbread flavor.
Ingredients
Gingerbread Syrup
Instructions
Gingerbread Syrup
- 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.
Notes
- The gingerbread syrup can be stored in the refrigerator for up to 2 weeks.
- For a stronger ginger flavor, increase the ground ginger to 1½ teaspoons.