Gingerbread Syrup for Coffee | A spiced sweetener for your holiday-themed coffee. Try this dreamy and delicious syrup in your seasonal coffee beverages, on ice cream, in oatmeal, or on top of a stack of pancakes for a warm, spiced festive twist.
If your brain is like mine, and also resides in a fairytale world of coziness composed of crunchy fall leaves, crisp misty mornings, crackling fireplaces, knit sweaters, fur blankets, and reading slippers then you’ll love the next few recipes I’m sharing.
Today we’ll spice things up with a homemade Gingerbread Syrup for Coffee that goes perfectly with my next recipe for Gingerbread Lattes that are worthy of a coffee shop.
This gingerbread syrup recipe is very easy to make and yields about a cup of syrup, which will flavor many many coffees, depending on how sweet you like your coffee. I use about a tablespoon per coffee. You can use two tablespoons for a sweeter coffee.
Gingerbread syrup is basically a spiced version of simple syrup which is a heated combination of water and granulated sugar. This recipe is about as easy – you’ll combine the ingredients and then heat them so that the sugar dissolves.
Ingredients
About the ingredients for this recipe.
See the recipe card below for exact amounts.
- Molasses – Molasses is a thick syrup commonly used in gingerbread baking.
- Brown Sugar – Sugar combined with water and heat makes simple syrup – brown sugar is the base of our coffee syrup.
- Spices – We’re giving off more gingerbread flavors with ground ginger, cinnamon, and nutmeg.
- Vanilla Extract – a nice vanilla extract helps bring out the cozy feel of sweetened baked goods.
Instructions
Measure all of the ingredients and combine them in a skillet. Whisk everything together well.
Bring to a boil over medium or medium-high heat, while stirring occasionally. Once at a boil, turn the heat down to medium-low and keep at a gentle simmer (gentle bubbles) for about 3-5 minutes, until thickened slightly and the sugar and spices have dissolved and combined well with the liquid.
Turn the heat off and let the syrup cool down slightly before pouring into a jar or container with a lid. Let cool down to room temperature and store in the fridge.
I find my syrup lasts a few weeks in the fridge.
Substitutions
- You could probably use coconut sugar in place of brown sugar. The flavor would be a bit different. Coconut sugar has a bit more of a caramelly flavor so I’m sure it would be a good replacement.
- I’m sure you can omit the molasses if you don’t have it or prefer not to buy it. Your syrup will be a bit thinner and the flavor will be a bit different.
- Feel free to change up the spice ratios if you like. You can also add a bit of ground cloves, allspice, or cardamom if you like those spices.
Uses for Gingerbread Syrup
- You can use this gingerbread syrup for hot or cold coffee drinks – Add a teaspoon or two to a hot cup of coffee and stir to dissolve. Use this syrup in my Gingerbread Latte recipe.
- You can also stir a few tablespoons of this syrup into the batter of my Cinnamon + Butterscotch Cake to make a gingerbread cake. Use or omit the butterscotch chips and keep the streusel topping. (This is really good, we’ve tried it!)
- Try this Simple Syrup recipe from my website for a liquid sweetener without spices.
- Top ice cream with this easy gingerbread syrup.
- Try a tablespoon or two of this syrup swirled into prepared oatmeal.
Equipment
I use a small skillet and a whisk. I store the syrup in mason jars or pretty syrup jars.
Storage
Store this recipe in the fridge. I find it lasts a week or two in the fridge. If mold develops on top, discard it.
Recipe Tips
EXPERT TIP: Don’t overcook this syrup. Just simmer it for 5 minutes so the sugar dissolves, the spices and molasses incorporate and the mixture thickens slightly.
More Gingerbread Recipes
Gingerbread Syrup for Coffee
Ingredients
- ½ cup brown sugar packed
- ½ cup water
- ¼ cup unsulphured molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Combine all ingredients in a small skillet or saucepan. Bring to boil and then turn heat down to a simmer. Simmer for 5 minutes.
- Let cool. Store in the fridge in a container with a lid. Lasts for about a week or two in the fridge.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Recipes FAQs
Molasses is a thick syrup made from sugar. Molasses is commonly used in gingerbread and gingersnap cookies.
For gingerbread syrup, you can simply omit the molasses if you don’t have it or don’t want to buy it. Your syrup will be a little bit different but will still be a gingerbread spiced simple syrup.
Ground ginger, cinnamon, nutmeg, cardamom, cloves, and allspice are all commonly used in gingerbread spice mix.
Simple syrup with a 1:1 ratio (1/2 cup sugar to 1/2 cup water) will last 2-4 weeks in the fridge. A rich simple syrup with a 2:1 ratio (1 cup sugar to 1/2 cup water) will last a few months in the fridge. With the added spices and molasses in this gingerbread syrup, it’ll last about 1-2 weeks.
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So delicious! Thank you for a great recipe. 🙂
I’m so glad you like this recipe, thank you for commenting!
Thank you for the amazing recipe! Ended up using pumpkin pie spice instead of nutmeg and it turned out fine.
Thank you for the amazing recipe! Ended up using pumpkin pie spice instead of nutmeg and it turned out fine.
I’m glad your substitution worked so well, thank you for commenting!
Jacqueline
I made this today to try to recreate SB’s iced chai oatmilk latte. I replaced the 1/2 c brown sugar with 3tbs Splenda granular, to keep the sugar manageable – but kept the molasses, since that really brings the gingerbread. I also used freshly grated nutmeg, since I had it on hand. Love this syrup!
Thanks for sharing your substitutions Elizabeth! Glad you loved it 😀
Jacqueline
Omg!!! this recipe is everything!!! I have a Keurig and I purchased a gingerbread flavored pods. However, I didn’t have any gingerbread syrup. So I googled found your recipe had all of the ingredients in my kitchen and made it and I am not going to purchase any gingerbread syrup I am going to continue to do it this way. Thank you so much I feel like, this is my Starbucks gingerbread latte on steroids it’s amazing .
Love this recipe
Tonya M
So glad you found this recipe Tonya – it’s so satisfying when you have all of the ingredients too 🙂 Thanks for commenting, enjoy!
Jacqueline
Do you strain this with a sieve before adding to your coffee? Just wondering if it would end up having a lot of sediment. Thank you!
Hi Hilary,
I don’t strain this, but you certainly could. I find that everything blends well after simmering, but I tend to leave the last bit of my coffee often if it’s not piping hot anymore! If you’re going to sieve it, I’d recommend doing so right after simmering, before it thickens. Thanks for commenting 🙂
Jacqueline
The syrup was thick and stringy, which made it difficult to get in champagne glasses. Won’t make it again
Hi Meg,
Syrup can become too thick when simmered too long – it will thicken drastically when cooled. You can add water and reheat it to thin it out again. I’m sorry you had a bad experience with this recipe.
Jacqueline