Homemade Gingerbread Syrup Recipe for Drinks

Gingerbread Simple Syrup

Gingerbread Simple Syrup is a flavorful way to sweeten drinks with the spicy taste of ginger and the rich taste of molasses.

Notes of cinnamon, nutmeg and cloves give the syrup a warm spiced flavor similar to gingerbread cookies and all-things-Christmas.

Gingerbread and the holiday season go hand-in-hand and this spicy sweet syrup recipe is the perfect way to add a little comfort and joy to coffee and tea lattes, hot chocolate, and other winter drinks.

Why You’ll Love Homemade Gingerbread Syrup

• This gingerbread simple syrup recipe is easy to make with fresh ingredients and tastes so much better than bottled gingerbread syrups that often contain artificial flavoring.
• Making homemade gingerbread syrup lets you control how much ginger and spices to add. Once you make the simple syrup base (water, brown sugar and molasses) you can add as much or as little of the spices according to your taste.
• Save money compared to coffeeshop gingerbread lattes. I love Starbucks gingerbread lattes (on years when they have them) and the new gingerbread oat milk chai latte, but the cost adds up. By making at-home gingerbread syrup I can make gingerbread lattes whenever I want at a fraction of the cost.

RELATED RECIPE: Starbucks Iced Gingerbread Oat Milk Chai Tea Latte Copycat Recipe

Homemade Gingerbread Syrup Recipe

This homemade gingerbread syrup recipe has the same dense, spicy flavors we love in confections like gingerbread cookies and gingerbread loaf.

Here’s what you need to make a bottle of the syrup at home.

Ingredients

• Brown Sugar
• Molasses
• Gingerroot (fresh ginger)
• Cinnamon
• Nutmeg
• Cloves
• Water

Brown Sugar: You can use light or dark. Dark brown sugar has a bit more molasses flavor compared to light.

Molasses: Molasses is a must for gingerbread syrup. It’s the flavor most associated with gingerbread cookies, more-so than ginger!

Ginger: I prefer fresh ginger root for this recipe. It’s easy to strain out and adds a lot of spiced flavor.

The goal is to make a strong syrup so its flavor stands out when mixed in drinks.

Cinnamon: Use cinnamon sticks over ground cinnamon for easy straining.

If you opt for ground cinnamon, be sure to shake the syrup to combine before using since the cinnamon settles to the bottom of the jar.

Nutmeg and Cloves: Ground or whole is ok for both of these spices since only a small amount of each is used.

Water: Filtered water is best.

You certainly don’t want to ruin the taste of your homemade syrup with funny tasting water. If you need a way to filter it, this Brita water filter pitcher works great.

Step-by-Step Instructions

1. To a saucepan over medium-high heat, bring water, brown sugar and molasses to a low boil. Stir until sugar is dissolved.
2. Add finely chopped ginger, cinnamon, nutmeg and cloves to the simple syrup mixture.
3. Reduce heat and simmer without a lid for 15-20 minutes.
4. Remove the gingerbread syrup from heat and let cool. When it’s completely cool, strain the syrup into a sterilized jar to remove ginger pieces and whole spices.
5. Store in the refrigerator for about 2 weeks.

Detailed recipe and instructions are in recipe card at bottom of post.

Making Gingerbread Syrup on the Stove

Straining, Cooling & Bottling the Syrup

Recipe Notes

Thickening the Syrup: Don’t cut the simmer time short.

Simmering allows some water to evaporate which thickens the syrup. It also gives time for the ginger and spices to incorporate into the simple syrup.

Additionally, the syrup thickens as it cools, especially after being refrigerated.

Fresh Ginger vs Ground Ginger: I prefer fresh ginger in this syrup recipe for it’s stronger peppery flavor and aroma.

But you can substitute in ground ginger, if preferred.

It leans towards the sweeter side.

Better Homes & Gardens recommends using a ratio of 1/4 teaspoon ground ginger for 1 tablespoon freshly grated ginger.

Cinnamon Sticks vs Ground Cinnamon: For simple syrups, use cinnamon sticks whenever possible. This way you can easily strain them out of the syrup.

If you do use ground cinnamon, strain the syrup through cheesecloth.

The substitution is about 1/2 teaspoon ground cinnamon per cinnamon stick.

Ways to Use Gingerbread Syrup

Gingerbread syrup is delicious in all kinds of drinks, especially hot drinks. Just add a chunky blanket to complete the cozy winter vibe.

To sweeten drinks with gingerbread syrup, use about 1 tablespoon per cup.

Gingerbread Chai Tea Latte: If ever there was a perfect pairing, chai tea and gingerbread syrup are it. The warm spiced notes in both complement each other.

You can also make a delicious gingerbread tea latte just like this Starbucks Royal English Breakfast Tea Latte recipe.

All you have to do is sub the syrup in place of both sugars.

Gingerbread Espresso Latte: If you’ve been one of the people upset with Starbucks for not always offering gingerbread holiday syrup, now you can make your own at home.

Homemade gingerbread syrup goes well with a wide variety of coffee roasts, from mellow to robust and in-between.

This homemade gingerbread whipped cream is delicious on lattes, too!

Gingerbread Hot Chocolate: Add a little holiday spirit (and sweetness) to classic hot chocolate with gingerbread syrup.

For a decadent gingerbread hot cocoa, make homemade gingerbread hot chocolate or this recipe for Starbucks Hot Chocolate. Just replace the vanilla syrup with gingerbread.

Gingerbread Cold Foam: If you can’t resist topping iced drinks with creamy cold foam, then give gingerbread cold foam a try.

It’s great on an iced chai or cold brew coffee.

To make gingerbread cold foam, make it the same as vanilla sweet cream but use gingerbread syrup instead of vanilla.

See this Iced Chai with Vanilla Sweet Cream Cold Foam recipe for instructions.

More Easy Simple Syrup Recipes

• Starbucks Vanilla Syrup Recipe in 3 Easy Steps
• Cinnamon Dolce Syrup Recipe Like Starbucks
• Quick & Easy Starbucks Peppermint Syrup Recipe