Flavored simple syrups, like this gingerbread simple syrup, are a fun way to add pops of flavor to your drinks. This gingerbread syrup recipe is infused with the warm and cozy winter spices reminiscent of a gingerbread cookie!
Make this gingerbread syrup for a fun holiday twist in your morning coffee, afternoon tea, or as a part of fun and festive Christmas cocktails!
WHAT IS SIMPLE SYRUP?
Simple syrup is a liquefied form of sugar that is often used to sweeten cocktails, teas, coffees, and other cold beverages. If you’ve ever gone to a coffee shop and ordered a latte with “2 pumps of vanilla”…you just ordered a latte with vanilla simple syrup! Using a simple syrup sweetens your drinks without adding grainy sugar which creates a more enjoyable sip. A traditional simple syrup is made with equal parts sugar to water.
TELL ME ABOUT THIS GINGERBREAD SIMPLE SYRUP RECIPE
Time: From start-to-finish, it will take you approximately 10 minutes to make your gingerbread syrup. This includes prep and cooking time (not cooling time).
WHAT CAN I MAKE WITH GINGERBREAD SYRUP?
Gingerbread simple syrup is great for all kinds of drinks during the holiday season! Add it to tea, coffee, and cocktails for a nice pop of winter spices and sweetness. A few of my personal favorite ways to use this gingerbread simple syrup are as a part of the following recipes:
WHY SHOULD I MAKE MY OWN GINGERBREAD SYRUP?
There are so many reasons to make your own simple syrups, but here the top reasons why I make my own (and you should too!):
- Making your own simple syrup is cost effective. No need to buy that expensive Starbucks gingerbread syrup, Monin gingerbread syrup, or Torani gingerbread syrup. These pre-made syrups often run $15+, which is expensive. Especially when you can make your own with pantry staples for so much cheaper.
- You can tailor the flavor to your exact specifications. Love a spicy gingerbread? Add more nutmeg. Really want to amp up the cinnamon and molasses flavors? Do it! When you make your own, you can tailor the flavors to your liking.
- It’s always fresh. Making small batches of flavored simple syrup ensures what you’re adding to your drinks is fresh!
- You know what’s in it. You know the 6-7 ingredients that you added. You know you didn’t put in unnecessary preservatives or miscellaneous enhancers to make your gingerbread syrup shelf stable.
Optional: Ground Nutmeg
OVERVIEW: HOW TO MAKE GINGERBREAD SIMPLE SYRUP
- Cook ingredients: place all ingredients into a small saucepan over medium heat and stir to combine. Bring contents to a slow boil (avoid a rolling boil), then reduce heat to medium-low. Simmer simple syrup until molasses and sugar have dissolved (about 5-10 minutes), stirring occasionally.
- Cool: remove your gingerbread syrup from the heat and allow it to cool completely
- Store in an air-tight container in the fridge: transfer your simple syrup to an air-tight container and store in the refrigerator for up to 2 weeks
- Use gingerbread syrup to sweeten and flavor your favorite festive drinks!
Make sure to shake your syrup before using. This helps to redistribute the spices throughout your gingerbread syrup.
To add nutmeg or not to add nutmeg? That is the question. If what you love about gingerbread cookies and breads is that sharp spice, I recommend adding up to ⅛ teaspoon of nutmeg. If you don’t want your holiday beverages to have the bold spice from nutmeg (which can be overpowering if a high quantity is used) – use a pinch or skip the nutmeg all together.
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Gingerbread Simple Syrup
- 3/4 C water
- 3/4 C granulated sugar
- 3 Tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Optional: 1/8 tsp ground nutmeg
- Place all ingredients into a small saucepan over medium heat and stir to combine. Bring contents to a slow boil (avoid a rolling boil), then reduce heat to medium-low. Simmer simple syrup until molasses and sugar have dissolved (about 5-10 minutes), stirring occasionally.
- Remove the gingerbread syrup from the heat and allow it to cool completely
- Transfer the simple syrup to an air-tight container and store in the refrigerator for up to 2 weeks.