Homemade Gingerbread Syrup

Name: Homemade Gingerbread Syrup
Prep time: 5 min
Total time: 40 min
Yield: 1 - 2 c.
Ingredients: 1 (2-in.) piece of fresh ginger; 1/4 c. molasses; 3/4 c. light brown sugar; 3 cinnamon sticks; 1 tsp. whole cloves; 1 tsp. whole allspice; 1/4 tsp. ground nutmeg; 1/4 tsp. ground black pepper; 2 tsp. vanilla extract

Use it for coffee, cocktails, or even a stack of pancakes!

By Erin MerharPublished: Nov 17, 2023

4.8

4 Ratings

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the pioneer woman's homemade gingerbread syrup recipe

Danielle Daly

Yields:

1 - 2 c.

Prep Time:

5 mins

Total Time:

40 mins

Crisp autumn days call for pumpkin spice syrup in morning coffee, but winter days leading up to Christmas demand this festive, homemade gingerbread syrup. Whether it’s stirred into a latte or shaken up into a martini recipe, this syrup adds just the right amount of sweetness and spice. Prep a batch for Christmas brunch or your next holiday cocktail party. It will hold in the fridge for up to a month!

What is gingerbread syrup made of?

This sweet syrup channels all of the spice and rich molasses flavor of classic gingerbread cookies. You'll find characteristic gingerbread spices including cinnamon, nutmeg, allspice, and cloves, along with brown sugar for sweetness and fresh ginger for a little zing. Black pepper adds another layer of warmth and vanilla is always a welcome addition to dessert. Add up to ½ teaspoon of cardamom to the mix, if you are a fan.

What do you make with gingerbread spiced syrup?

Whisk it up into a cup of coffee or mix it into a gingerbread martini. Gingerbread syrup also makes a delicious sweetener for a cup of black tea. To stretch its uses even further, whisk a couple tablespoons into a cup of maple syrup for a festive pancake drizzle, or add it to the coffee mixture of tiramisu (in place of marsala) for a holiday twist.

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Directions

1. Step 1Peel the ginger and slice it into ⅛-inch thick coins.
2. Step 2To a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper. Bring to a simmer over medium heat. Reduce the heat to low and cook for 5 minutes, stirring until the sugar is fully dissolved. Remove from the heat and stir in the vanilla. Cover and let steep for 30 minutes.
3. Step 3Strain the syrup through a fine mesh strainer. Transfer to a jar and let cool to room temperature. Store in the refrigerator for up to 1 month.