Go Back
–+ servings
A high-angle shot of a glass bottle filled with gingerbread simple syrup next to a white coffee mug and gingerbread cookies.

Gingerbread Simple Syrup

Print Recipe
A warmly spiced homemade syrup made with brown sugar, molasses, fresh ginger, cinnamon, cloves, and vanilla. Stir it into coffee, lattes, chai, hot chocolate, or your favorite holiday drinks.
Prep Time 5 minutes
Cook Time 5 minutes
Steep Time 15 minutes
Total Time 25 minutes
Servings 24 Tablespoons
Author Alyssia Sheikh

Ingredients

  • 1 cup packed light brown sugar
  • 1 cup water
  • 2 tablespoons unsulphured molasses not blackstrap
  • 1 piece fresh ginger 1½-inch, about 20g, peeled and thinly sliced
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1 teaspoon vanilla extract

Instructions

  • Add the brown sugar, water, molasses, sliced ginger, cinnamon sticks, and cloves to a small saucepan.
  • Heat over medium, stirring occasionally, until the brown sugar has completely dissolved and the mixture reaches a gentle simmer, about 5 minutes.
  • Reduce the heat to low and simmer gently for 5 minutes. Avoid a vigorous boil, which can reduce the water and make the finished syrup unnecessarily thick.
  • Remove from the heat, cover, and let the syrup steep for 15 minutes.
  • Strain through a fine-mesh sieve into a heat-safe measuring cup or jar, discarding the ginger and whole spices.
  • Stir in the vanilla extract.
  • Let cool completely, then transfer to a clean sealed jar or bottle and refrigerate for up to 2 weeks.
  • Shake or stir before using if needed.

Notes

  • Use unsulphured molasses, not blackstrap.
  • Fresh ginger gives the syrup a brighter, cleaner flavor than ground ginger.
  • Whole cinnamon sticks and cloves infuse flavor without making the syrup gritty.
  • Don't leave the spices in the storage bottle, or the flavor can become too intense.
  • If the syrup becomes too thick, it may have simmered too long or too vigorously.
  • Start with 1 tablespoon syrup per cup of coffee, or 1½ to 2 tablespoons for a latte.
  • For a plain brown sugar syrup, heat 1 cup brown sugar and 1 cup water just until the sugar dissolves. Skip the molasses, spices, and vanilla.

Suggested drink ratios

Hot coffee: 1 tablespoon syrup per 8–10 oz
Iced coffee or cold brew: 2 tablespoons per 12–16 oz
Latte: 1½ to 2 tablespoons per 8–12 oz
Chai latte: 1 tablespoon, then adjust
Hot chocolate: 1 tablespoon
Cocktail or mocktail: ½ oz / 1 tablespoon