Gingerbread Syrup

Name: Gingerbread Syrup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 16 tablespoons
Ingredients: 1 cup water; 1 cup brown sugar; 3 tablespoon molasses; 2 teaspoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt

User Reviews

5.0

144 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
16 tablespoons
Calories
64 kcal
Course
Condiments
Cuisine
North American

Gingerbread Syrup

Piper Stevens

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Gingerbread simple syrup adds a touch of everyone's favorite holiday flavor to holiday cocktails, hot chocolate, or coffee drinks. Make it in just 10 minutes and use it for adding the flavors of your favorite holiday cookie to ice cream, cheesecake, or pancakes.

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Ingredients

Servings

1 cup water
1 cup brown sugar
3 tablespoon molasses
2 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

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Instructions

Combine all of the ingredients in a medium saucepan. Bring to a boil over medium high heat.
Reduce the heat to low and allow to simmer for 5 minutes. Sugar should be completely dissolved and the syrup will thicken.
Allow the syrup to come to room temperature. Pour into a glass jar with a lid, and store in the fridge.

Equipments used:

Notes

Other spices: You can add other spices to this gingerbread syrup recipe. Some other additions can be cloves, allspice, or star anise. A strip of orange peel will give the warm spices a touch of bright citrus. If using, remove the orange peel after the syrup is cooled. A half teaspoon of vanilla extract can be added, too.
Whole spices: Replace the ground cinnamon with a cinnamon stick. Use grated whole nutmeg instead of ground, or whole allspice berries, and use grated, fresh ginger in place of dried. You will need to simmer the syrup an extra five minutes to infuse the whole spices. Strain the cooled syrup using a fine mesh sieve after cooling.
Boiling: When the syrup comes to a boil, it will bubble up a lot. You will need to stir it down when you reduce the heat. Be sure to use a large enough saucepan to prevent it from bubbling over.
Consistency: This sauce is about the same consistency as maple syrup. If you would like a thicker syrup, reduce the amount of water in the recipe.
Storage: Your gingerbread syrup should be stored in an airtight container, like a glass bottle or jar, in the fridge. I like to use mason jars with lids. This recipe makes one cup of syrup, so you will need an 8 ounce, or 250 milliliter jar. The syrup will keep for weeks in the fridge.

Nutrition Information

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Serving 1g Calories 64kcal (3%) Carbohydrates 17g (6%) Protein 0.05g (0%) Fat 0.03g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.004g Monounsaturated Fat 0.004g Sodium 42mg (2%) Potassium 77mg (2%) Fiber 0.1g (0%) Sugar 16g (32%) Vitamin A 0.5IU (0%) Vitamin C 0.01mg (0%) Calcium 21mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 16tablespoons

Amount Per Serving

Calories 64 kcal

% Daily Value*

Serving	1g
Calories	64kcal	3%
Carbohydrates	17g	6%
Protein	0.05g	0%
Fat	0.03g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.004g	0%
Monounsaturated Fat	0.004g	0%
Sodium	42mg	2%
Potassium	77mg	2%
Fiber	0.1g	0%
Sugar	16g	32%
Vitamin A	0.5IU	0%
Vitamin C	0.01mg	0%
Calcium	21mg	2%
Iron	0.3mg	2%