A rich, warmly spiced syrup for gingerbread lattes, iced coffee and cold foam.
A Note From My Kitchen
Every December I start craving gingerbread in everything, and this syrup is how I get it into my morning coffee. While it simmers, the whole kitchen smells of ginger and cloves, and I’m usually making a latte with it before it’s even finished cooling.
One thing to know before you make it: this syrup is strong. Tasted on a spoon, it’s intensely spiced and a little sharp from the fresh ginger. Stirred into espresso and milk, it softens into a warm, sweet gingerbread cookie flavor. So taste it in a drink before deciding it needs anything, and start with a small amount.
I made this batch with blackstrap molasses, as it’s the easiest kind to find here in the UK, and the molasses flavor came through a little too boldly for me. Unsulphured molasses is milder and sweeter, so if you can find it, use that instead. If blackstrap is all you have, just use a little less.
What Is Gingerbread Syrup?
Gingerbread syrup is a spiced coffee syrup that tastes like gingerbread cookies. It’s what gives a gingerbread latte its flavor: stirred into espresso and milk, it brings the warm molasses, ginger and cinnamon notes of the cookie into the drink.
Making it at home means you can control how spiced and how sweet it is. This version is simmered, then steeped and strained, so the finished syrup is smooth, dark and full of flavor.
Why You’ll Love This Recipe
- It tastes like a real gingerbread cookie. Molasses and fresh ginger give it a deep, warm flavor with a gentle heat.
- A little goes a long way. The syrup is concentrated, so one jar flavors plenty of lattes.
- It’s simple to make. Everything goes into one pan, simmers briefly, then steeps on its own while it cools.
- There’s no peeling. The fresh ginger goes in with the skin on and gets strained out at the end with the whole spices.
What Does It Taste Like?
On its own, the syrup is bold and intensely spiced, with dark molasses, warm cinnamon, a gentle heat from the ginger and a hint of clove and cardamom.
Once it’s mixed into coffee and milk, it mellows into a sweet, cozy gingerbread flavor. That’s why it works so well in drinks: the coffee and milk soften the spices and bring out the caramel notes of the molasses.
Ingredient Notes
The exact measurements are in the recipe card further down the page.
Dark Brown Sugar
Dark brown sugar has more molasses in it than light brown sugar, so it adds a richer, deeper sweetness that suits the spices.
Molasses
Molasses is what makes the syrup taste like gingerbread. Use unsulphured molasses, sometimes sold as “original” or “mild.” It has a clean, sweet, caramel-like flavor.
Blackstrap molasses is boiled for longer, so it’s darker, less sweet and slightly bitter. I used blackstrap for mine and found the molasses flavor very strong, so if blackstrap is all you have, use a little less than the recipe calls for.
Fresh Ginger
Fresh ginger adds a brighter heat than ground ginger alone. Cut it into small chunks so more of it is in contact with the liquid. You can leave the skin on, because it’s strained out at the end.
Ground Spices
Ground cinnamon and ground ginger give the syrup its main gingerbread flavor right away.
Whole Spices
Allspice berries, cardamom pods and cloves add depth while the syrup simmers and steeps. Lightly crush the cardamom pods first so they crack open and release their flavor. Cloves are strong, so a couple is plenty.
Vanilla
Vanilla extract or vanilla paste both work. Vanilla rounds out the spices and softens the molasses. Stir it in after the pan comes off the heat.
Equipment You’ll Need
You’ll need a small saucepan with a lid, a spoon or spatula, a fine-mesh sieve and a clean jar with a lid for storing the syrup.
How to Make Gingerbread Syrup
The full ingredient quantities and timings are in the recipe card at the bottom of the page.
1. Add Everything to the Pan
Add the dark brown sugar, ground cinnamon, ground ginger, allspice berries, crushed cardamom pods, cloves, fresh ginger and molasses to a small saucepan. Pour in the hot water and stir.
2. Simmer Gently
Bring the mixture to a gentle simmer over medium-low heat and cook for 5 to 7 minutes, stirring now and then. It’s ready when the sugar has dissolved, the syrup looks slightly thicker and the pieces of ginger have softened. Keep the heat low enough that it bubbles gently instead of boiling hard.
3. Add the Vanilla and Steep
Remove the pan from the heat and stir in the vanilla. Cover the pan with the lid and let the syrup steep for 10 to 15 minutes, so the ginger and whole spices can keep flavoring it.
4. Strain and Store
Pour the syrup through a fine-mesh sieve into a clean jar and discard the ginger and spices. Once it has cooled, close the lid and store the syrup in the fridge.
How to Use Gingerbread Syrup
This syrup is strong, so it’s best mixed into drinks, where coffee and milk balance out the spices.
In Coffee and Lattes
For an iced latte, I pour the syrup over the ice, add the milk, then pour in the espresso and finish with the cream on top. You can also stir the syrup into the hot espresso first and then add the ice and milk. Both ways work, so use whichever you prefer. Start with a small amount of syrup and add more to taste.
For my favorite way to use it, try my iced gingerbread latte.
In Cold Foam
Whip some of the syrup into cold foam for a gingerbread topping on iced coffee or cold brew. The cream softens the spices, so the foam tastes sweet and cozy.
Tips for the Best Gingerbread Syrup
- Use unsulphured molasses if you can. It gives a rounder gingerbread flavor. Blackstrap works, but it’s stronger and slightly bitter, so use a little less.
- Lightly crush the cardamom pods. Press each one with the flat side of a knife until it just cracks open. Unopened pods won’t release much flavor.
- Keep it at a gentle simmer. A hard boil reduces the syrup too quickly and can make the molasses taste bitter or scorch on the bottom of the pan.
- Steep with the lid on. Covering the pan keeps the flavor in, and the extra 10 to 15 minutes off the heat lets the ginger and whole spices infuse the syrup.
- Start small in drinks. The syrup is concentrated, so add a little, taste, and add more if you’d like a stronger gingerbread flavor.
Make Ahead and Storage
Store the syrup in a clean jar with a lid in the fridge for up to 2 weeks. Stir or shake it before using, as the ground spices settle at the bottom.
Frequently Asked Questions
Can I Use Blackstrap Molasses?
Yes. I actually made mine with blackstrap, because it’s the easiest kind to find in the UK. It works, but the molasses flavor is much stronger and slightly bitter, so use a little less than the recipe calls for. If you can find unsulphured molasses, it gives a sweeter, more classic gingerbread flavor.
Can I Drizzle Gingerbread Syrup Over Pancakes or Ice Cream?
I wouldn’t. On its own the syrup is slightly strong and spicy, and it tastes best once coffee or milk mellows it out. For drizzling, my cookie butter syrup is a better choice.
Do I Need to Peel the Ginger?
No. The ginger is strained out at the end, so you can leave the skin on. Just rinse it and cut it into small chunks.
Why Use Both Ground and Whole Spices?
The ground cinnamon and ginger give the syrup its main gingerbread flavor right away. The whole allspice, cardamom and cloves add a slower, deeper warmth while the syrup simmers and steeps, and they’re easy to strain out.
Why Is There Sediment at the Bottom of the Jar?
That’s the ground spices. They’re too fine to catch completely in a sieve, so some settles as the syrup sits in the fridge. Stir or shake the jar before using it.
More Café-Style Recipes
For more homemade coffee syrups, try my cookie butter syrup or banana bread syrup.
And if you’re baking for the holidays, my gingerbread cheesecake cookies and chubby gingerbread men cookies go perfectly with a gingerbread latte.
Gingerbread Syrup
A rich, concentrated homemade gingerbread syrup for coffee, steeped with fresh ginger and whole spices. Stir it into lattes, iced coffee and cold foam for a cozy holiday drink.
- 5 minprep
- 7 mincook
- total
- about ⅔ cup (160ml)servings
ingredients
10 ingredients- 80g dark brown sugar (¼ cup + 2 tbsp, packed)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp whole allspice berries
- 4 cardamom pods, lightly crushed
- 2 whole cloves
- 35g fresh ginger (¼ cup), unpeeled and cut into small chunks
- 30ml unsulphured molasses (2 tbsp), or a little less if using blackstrap
- 125ml hot water (½ cup)
- ½ tsp vanilla extract or vanilla paste
method
7 steps- Add the dark brown sugar, ground cinnamon, ground ginger, allspice berries, crushed cardamom pods, cloves, fresh ginger and molasses to a small saucepan.
- Pour in the hot water and stir.
- Bring to a gentle simmer over medium-low heat and cook for 5 to 7 minutes, stirring now and then, until the sugar has dissolved, the syrup is slightly thicker and the ginger has softened.
- Remove the pan from the heat and stir in the vanilla.
- Cover with the lid and let the syrup steep off the heat for 10 to 15 minutes.
- Strain through a fine-mesh sieve into a clean jar, discarding the ginger and spices.
- Let the syrup cool, then seal the jar and store it in the fridge.
notes
- Unsulphured molasses gives the most classic gingerbread flavor. Blackstrap works but is stronger and slightly bitter, so use a little less than called for in the recipe if you use it.
- There's no need to peel the ginger, as it's strained out at the end.
- Lightly crush the cardamom pods with the flat side of a knife so they crack open.
- Keep the syrup at a gentle simmer instead of a hard boil.
- The syrup is concentrated and made for drinks. Start with a small amount in coffee and add more to taste.
- Store in the fridge for up to 2 weeks. Stir or shake before using, as the ground spices settle.
tools
4 tools- Small saucepan with a lid
- Spoon or spatula
- Fine-mesh sieve
- Jar with a lid
comments
Questions, tips, and kind notes are welcome.