Love all the spices and flavors of gingerbread? Then you are going to fall in love with this homemade gingerbread syrup! It is perfect for flavoring coffee, tea, cocktails, and more.

For me, the tastes and smells of gingerbread remind me of the holidays. With the warmed spices, ginger, and brown sugar, this homemade gingerbread syrup is like Christmas in a bottle. Of course, you can enjoy this gingerbread syrup all winter long!

Ingredients for Gingerbread Syrup:

Brown sugar – Light or dark brown sugar works in this recipe.
Molasses – Use unsulfured molasses for the best results. It is sweeter and milder than blackstrap molasses.
Fresh ginger – Grated fresh ginger adds a bright and authentic flavor here.
Ground cinnamon, ground nutmeg, and ground cloves – These classic spices are perfect together. You can fresh grind them or buy them pre-ground.
Vanilla extract – Be sure to use pure vanilla extract instead of imitation, if possible.

Making this gingerbread syrup is so simple! You just need one pot and a little bit of time for it to come together. Simply simmer the ingredients with water until thickened, then add a splash of vanilla for a final touch of sweetness.

Ways to Use Gingerbread Syrup:

Give as a Gift: Bottle the cooled syrup in a sterilized glass bottle and give as gift.
Drizzle over pancakes, crepes or French toast.
Make a Gingerbread latte or stir into your coffee.
Serve over pound cake or ice cream for a festive touch.

This homemade gingerbread syrup brings festive warmth to your favorite drinks, desserts, and breakfast treats. Made with rich brown sugar, a hint of molasses, and a blend of spices like ginger, cinnamon, nutmeg, and cloves, it captures the cozy flavors of gingerbread in a smooth syrup.

If you love this recipe for homemade gingerbread syrup, you should check out these other great homemade gift ideas:

Yield: 1 cup

Homemade Gingerbread Syrup

Name: Homemade Gingerbread Syrup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 cup water; 1 cup brown sugar; 3 tablespoons molasses; 1 tablespoon fresh ginger, grated; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 cup water
1 cup brown sugar
3 tablespoons molasses
1 tablespoon fresh ginger, grated
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

Instructions

Combine water, sugar, molasses, ginger, cinnamon, nutmeg, and cloves in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
Lower the heat and let it simmer gently for about 5-7 minutes, allowing the flavors to blend and the syrup to thicken slightly. Stir frequently during the simmering process to prevent the sugar and molasses from sticking to the pan and burning.
Remove the syrup from heat once it reaches your desired thickness and stir in the vanilla extract.
Let the syrup cool and then strain it through a fine-mesh sieve to remove any bits of ginger or spices.
Pour the syrup into a glass jar or bottle and refrigerate. It will keep for up to two weeks.

Notes

If the syrup thickens too much after cooling, reheat gently with a splash of water to loosen it. If you prefer a thicker consistency, simmer for an additional 2-3 minutes, but remember it will thicken slightly as it cools.
Grating fresh ginger adds a brighter and more authentic flavor compared to ground ginger. If fresh isn’t available, substitute with 1 teaspoon of ground ginger, but note that the flavor will be slightly different.
Use unsulfured molasses for the best flavor—it’s sweeter and milder than blackstrap molasses.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 915Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 87mgCarbohydrates: 233gFiber: 3gSugar: 225gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

If you make this gingerbread syrup or any recipe from the blog, I’d love to hear about your experience. Leave me a comment below or snap a photo and tag it #MySuburbanKitchen on Instagram or Facebook. And be sure to pin this to your favorite Pinterest board too!