4.9 from 39 votes
Homemade gingerbread syrup
Make your own up your festive drinks this holiday season with my homemade gingerbread syrup full of winter spices. Perfect for making gingerbread latte and Christmas espresso Martinis!
Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1 cup (250ml)
Course:
Drinks
Cuisine:
European
Ingredients
For gingerbread syrup
- 240 ml | 1 cup water
- 200 g | 1 cup golden caster or granulated sugar
- 2 tbsp dark brown sugar
- 2 tbsp honey or treacle (molasses)
- 2 cinnamon sticks
- 1 tbsp freshly grated ginger
- 4 peppercorns or allspice berries
- 4 whole cloves
- 1 strip orange peel
For gingerbread espresso martini (makes 1)
- 5 ginger cookies
- 80 ml | 1/3 cup freshly brewed espresso
- 1 tbsp Gingerbread Syrup
- 25 ml | 1 measure Tia Maria or Kalhua
- 25 ml | 1 measure vodka or spiced rum
Instructions
Make the gingerbread syrup
- Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar.
- Turn the heat off once the syrup has come to a simmer. Do not boil.
- Cover and leave the syrup to infuse until cool.
- Strain into a clean jar or bottle. Keep in the fridge for up to two weeks.
Cup of Yum
Gingerbread latte
- Stir in gingerbread syrup to freshly brewed coffee to taste. Stir and top with frothed milk.
- Add whipped cream and a little grated nutmeg if you like.
Gingerbread Espresso Martini
- Crush the cookies to a fine powder and empty onto a shallow plate. Moisten the rim of a martini or coupe glass and dip in the cookie powder to frost.
- Add all remaining ingredients in a cocktail shaker filled with ice. Shake vigorously for 30 seconds and strain into the prepared glass.
Notes
- To make sugar-free gingerbread syrup: use a brown sugar alternative such as Sukrin Gold which contains Stevia or Splenda brown sugar blend. Read the package instructions about ratio of sweetener to real sugar – the Sukrin one is same quantity (1:1).