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Homemade Gingerbread Syrup

A recipe for Homemade Gingerbread Syrup! Warming spices are simmered in a simple syrup for a delicious and festive addition to coffee and other favorite drinks.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 2 1/4 cups
Course: Drinks
Cuisine: International

Ingredients

  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) light brown sugar
  • 2 cups (470 milliliters) water
  • 2 tablespoons (30 milliliters) unsulphured molasses
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 1 1/2 inch (4 centimeter) piece ginger roughly chopped
  • 8 allspice berries
  • 8 cloves
  • 4 black peppercorns
  • Pinch salt

Instructions

    Cup of Yum
  1. In a medium saucepan, combine the granulated sugar, light brown sugar, water, and molasses.
  2. Split the vanilla beans and scrap the seeds into the pan. Whisk to combine and add the pods (if using vanilla extract, do not add until after simmering the syrup).
  3. Add the cinnamon sticks, ginger, allspice berries, cloves, black peppercorns, and pinch of salt.
  4. Bring the mixture to a boil, then reduce heat to a simmer.
  5. Cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
  6. Remove from heat, cover, and allow to steep for 30 minutes.
  7. Strain the syrup through a fine mesh strainer and discard the spices. Transfer the syrup to an airtight container and refrigerate for up to 2 weeks.