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Gingerbread Syrup
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 16 tablespoons
Calories: 64 kcal
Course:
Condiments
Cuisine:
North American
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.