Festive gingerbread syrup made with brown sugar, molasses, and warming gingerbread spices. Try this syrup in a cozy gingerbread latte or with steamed milk for a sweet, warming drink. This comes together in just 7 minutes and it's such a nice treat to have on hand in fall and winter!
Use your gingerbread syrup for coffee, as a maple syrup substitute for waffles or pancakes, or any other way you'd like during the holiday season. It makes a great spicy cake soak, too.
Jump to:
Ingredients
Ingredient Notes and Substitutions
- Molasses: this must be fancy molasses, not blackstrap, which is very bitter. If you're not sure of the difference or can't get fancy molasses, use maple syrup instead.
- Brown sugar: use light or dark brown sugar for this recipe, both are fine.
- Spices: if you prefer a stronger ginger taste, you can add a knob of fresh ginger to the mix while it simmers, but be sure to take it out before decanting.
How to Make Gingerbread Syrup
Step 1: add all of the ingredients to a saucepan.
Step 2: bring to a simmer over medium heat.
Step 3: reduce to low and simmer for 7 minutes, stirring occasionally.
Step 4: cool, then transfer to a glass bottle and store.
Top Tips
- Use clean containers: sterilized bottles or glass jars are the ideal storage method for syrup, and it'll last longest that way with the lowest risk of spoilage.
- Make it into a gift: use an attractive bottle and tie it with a bit of ribbon. For a very sweet gift, add a little handwritten label and tie it to the ribbon.
- Use the right molasses: this is touched on above, but we can't stress it enough. Blackstrap molasses will make this syrup near inedible – don't risk it.
Recipe Notes
To sterilize bottles or jars, wash well with soapy water or run through a dishwasher. Make sure all soap residue is rinsed off before placing into a 212°F (100°C) oven for 10 minutes. The bottles must be heat safe, like those used for canning. Dip any rubber seals in very hot water (just boiled from a kettle is ideal).
How to Store
Storage: the syrup will keep for several months if stored in a sterilized bottle in the fridge (see above). If you see any sign of mould or discolouration, toss it.
Freezing: transfer cooled syrup to a freezer-safe container and freeze for up to six months. Thaw in the fridge overnight before using as usual. The syrup lasts a long time but freezing for a very extended period does cause it to lose some flavour.
FAQ
What does gingerbread syrup taste like?
Gingerbread syrup tastes like very sweet gingerbread. With the same spices as gingerbread plus brown sugar and molasses, it's just like the biscuit.
Does gingerbread syrup need to be refrigerated?
Yes. Since it's mostly sugar and spices - natural preservatives - it will last a long time in the fridge in a sterilized container.
More Spice Recipes
If you make this Gingerbread Syrup recipe or any other drink recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Gingerbread Syrup
Equipment
- Medium saucepan
- Heat-safe glass bottles or jars sterilized before beginning
Ingredients
- ½ cup, lightly packed brown sugar
- ½ cup white sugar
- 1 cup water
- 3 tablespoons fancy molasses
- 1 ½ teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch cloves
Instructions
- Add all of the ingredients to a medium saucepan and heat over medium to bring to a simmer. Reduce the heat to low and simmer, uncovered and stirring often, for 7 minutes.½ cup, lightly packed brown sugar, ½ cup white sugar, 1 cup water, 3 tablespoons fancy molasses, 1 ½ teaspoons ground ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, pinch cloves
- The sugars should be fully dissolved. Cool before transferring to sterilized jars or bottles and store in the fridge.