This delicious gingerbread syrup recipe can be made so quickly with ground spices. As the holiday season rolls in, nothing says festive quite like the warm and spicy scent of gingerbread.
This gingerbread simple syrup recipe let's you to infuse your holiday drinks with the essence of your favorite holiday gingerbread cookies.
Imagine the possibilities: gingerbread martinis, holiday-spiced old fashioneds, and ginger-infused hot toddies. The dark, spicy sweetness and natural flavor of this syrup makes any drink a festive cocktail.
To create this homemade gingerbread syrup, here's what you need. Find the amounts in the recipe card at the bottom of this post.
- Ginger and gingerbread spice: Ground spices are the stars here, bringing in flavor that's instantly reminiscent of gingerbread cookies. Ground ginger, along with other spices like cinnamon, nutmeg, black pepper, and cloves. They form a complex flavor profile.
- Sugar: This can be granulated white sugar or dark brown sugar. The ratio of sweetener to water is 1:1.
- Blackstrap molasses: It’s what gives gingerbread its signature color and depth of flavor. If you've got no molasses, you can also use black treacle.
- Vanilla extract: Brings a smooth, aromatic sweetness to the syrup.
- (Optional) orange peel: A little bit of orange zest can enhance the complexity of flavors.
Straining ground spices
Whole spices and fresh ginger are more easily removed once the syrup is done, but I think ground spices bring the best 'gingerbread' flavor. The only thing to note, is that they need good straining.
Once the syrup has steeped, pour it through a muslin cloth or a coffee filter. This best way ensures your syrup is smooth and free from grit.
How you'll make it
Add all the spices, sugar, vanilla and molasses to a saucepan. Bring the mixture to a gentle boil over medium-high heat. Once boiling, turn off the heat and let the syrup cool and the spices steep.
Leave the spices in as long as you can for the richest gingebread flavor. Once cooled, strain the syrup through a muslin cloth or coffee filter to remove the ground spices.
Store the syrup in a sealed mason jar or an airtight container in the refrigerator. This makes about a cup of syrup.
Creative Cocktail Variations
You can use this Christmas syrup for lots of different recipes!
- Gingerbread old-fashioned: Add a spoonful of syrup to your classic old-fashioned recipe for a holiday twist. Serve with a cinnamon stick.
- Gingerbread martini: Mix the syrup with vodka, a touch of cream, and shake over ice for a dessert-like treat and serve with a light sprinkle of ground cinnamon.
- Gingerbread coffee syrup: Add this syrup to your favorite hot chocolate recipe or your morning coffee. It's a great gingerbread latte syrup!
- 240 g / 1 cup water
- 200 g / 1 cup granulated sugar
- 1 tablespoon blackstrap or dark molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon black pepper
- ½ teaspoon vanilla extract
- Into a medium saucepan, mix the water, spices, sugar, vanilla and molasses.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, turn off the heat and let the syrup cool and the spices steep. Leave the spices in as long as you can for the richest gingebread flavor.
- Once cooled, strain the syrup through a muslin cloth or coffee filter to remove the ground spices.
- Store the syrup in a sealed mason jar or an airtight container in the refrigerator.
Amount Per Serving: Calories: 72Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g