This gingerbread syrup has a sweetly-spiced flavor, ideal for the holiday season! Use it for coffee, cocktails, pancakes and more.

Gingerbread Syrup

Here’s a new holiday essential in our household: Gingerbread Syrup! This cookie-inspired drizzle is pure bliss, melding notes of cinnamon and allspice with ginger and molasses. The great thing about it? It’s endlessly versatile: use it for coffee, cocktails, oatmeal, pancakes or waffles to infuse them with a bit of holiday cheer. Our favorites? Christmas Coffee, Gingerbread Latte or a Gingerbread Martini. Why not add it to Gingerbread Waffles while you’re at it?

How to make gingerbread syrup

This gingerbread syrup is a variation on our brown sugar syrup a liquid sweetener made with equal parts brown sugar and water. Because of its molasses content, brown sugar syrup has a deep flavor with notes of caramel and toffee. Instead of adding molasses to this syrup like a traditional cookie, you can just use brown sugar! The difference is you’ll simmer it with whole spices to infuse a major amount of flavor. Here’s what to do (or jump to the recipe below):

  • Toast the spices. Toast the fresh ginger, cinnamon sticks, and whole allspice in a small saucepan until they’re fragrant, about 2 minutes.
  • Combine sugar and water: Add the brown sugar and water.
  • Heat until dissolved: Heat over medium heat for 15 to 20 minutes, until the spiced flavor is infused. Make sure to adjust the heat to maintain an even low simmer.
Gingerbread Syrup

Scale up the recipe if desired

This gingerbread syrup recipe makes ½ cup syrup, which was perfect for us for making small batch Christmas cocktails. But if you’re entertaining, you’ll likely want to make a larger batch. Jump to the recipe below and click the 2x or 3x buttons to easily scale up your recipe.

Storing homemade gingerbread syrup

Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated.

Gingerbread Syrup

Ways to use gingerbread syrup

This gingerbread syrup is endlessly versatile! You can use it in holiday drinks, or for Christmas breakfast recipes like waffles, pancakes, or baked oatmeal. Or, you can even just drizzle it over vanilla ice cream for a Christmas ice cream sundae! Really anything goes. Here are our top ideas for how to serve gingerbread syrup:

More gingerbread recipes

Love a great gingerbread flavored recipe for the Christmas season? Us too! Here are a few more gingerbread-inspired treats:

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Gingerbread Syrup

Easy Gingerbread Syrup


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 18 minutes
  • Total Time: 20 minutes
  • Yield: ½ cup 1x

Description

This gingerbread syrup has a sweetly-spiced flavor, ideal for the holiday season! Use it for coffee, cocktails, pancakes and more.


Ingredients

Scale
  • 1 inch ginger nub*
  • 3 cinnamon sticks
  • 1 tablespoon allspice berries
  • ½ cup brown sugar
  • 2/3 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Peel the ginger (using a spoon is easiest). In a small saucepan over medium low heat, toast the cinnamon and allspice for 2 minutes until fragrant, stirring occasionally.
  2. Turn down the heat and add the peeled ginger, water, brown sugar and vanilla. Bring to a low simmer. Simmer 15 to 20 minutes until the flavor tastes sweetly spiced, adjusting the heat as necessary to keep it at a continuous low simmer.
  3. Strain the syrup using a fine mesh sieve into a storage container and cool to room temperature. Stores for up to 1 month in the refrigerator.

Notes

*These quantities make ½ cup gingerbread syrup, which is nice for small batch drinks. For a larger quantity, click the 2x button and make a double recipe.

  • Category: Drinks
  • Method: Stovetop
  • Cuisine: Christmas
  • Diet: Vegan

Keywords: Gingerbread syrup

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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5 Comments

  1. What is an acceptable substitute for the allspice berries? I have ground allspice but don’t want to invest in the berries, too.