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.

Course Sauces, Dips & Toppings

Cuisine North American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings tablespoons

Calories 64kcal

Author Colleen Milne

Equipment

medium saucepan
whisk
1- pint mason jars (500 ml) with lids

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.

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