Coffee-shop syrup
Gingerbread Syrup
Molasses, brown sugar, fresh ginger and whole spices. A gingerbread latte in a bottle.
- 37 min total
- 12⁄3 cups380 ml
- Keeps 3 weeks
Photo: Unsplash · Unsplash License
Quick answer
Gingerbread syrup is brown sugar and molasses simmered with fresh ginger, cinnamon and cloves, then strained. Simmer for 10 minutes, steep for 20, strain, and use 2 tbsp per 12 oz latte.
Molasses is what makes it taste like gingerbread rather than just ginger. Fresh ginger brings warmth and bite; whole cinnamon and cloves add the bakery spice without the sludge ground spices leave behind.
Use regular unsulphured molasses. Blackstrap is more bitter and mineral and can make the syrup taste burnt.
Tastesmolassesgingerclovecinnamon
The recipe
Gingerbread Syrup
Ingredients for 12⁄3 cups380 ml
You’ll need: small saucepan, fine-mesh strainer, whole spices, cinnamon sticks, zester, pump bottlesmall saucepan, fine-mesh strainer, whole spices, cinnamon sticks, zester, pump bottle
Method
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Combine
Add the water, brown sugar, molasses, ginger, cinnamon sticks, cloves and allspice to a small saucepan. Stir over medium heat until the sugar dissolves.
1¼ cups300 ml water¾ cup + 3 tbsp200 g dark brown sugar, packed2 tbsp40 g unsulphured molasses1 oz30 g fresh ginger2 cinnamon sticks6 whole cloves4 allspice berries
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Simmer
Bring to a gentle simmer and cook for 10 minutes, stirring now and then. Molasses foams up as it heats. Keep the heat moderate so it doesn't boil over.
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Steep
Turn off the heat, cover and steep for 20 minutes to draw out more ginger and spice.
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Strain and finish
Strain through a fine-mesh strainer into a jug. Stir in the vanilla, nutmeg and salt.
1 tsp1 tsp pure vanilla extract
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Bottle
Cool, then bottle and refrigerate. Shake before using.
Storage. Keeps about 3 weeks sealed in the fridge. Discard if it smells sour, fizzes or grows mold. A little sediment from the nutmeg is normal.
Per 1 tbsp (15 ml): about 33 kcal, 8.6 g sugar (estimate).
How to use it
Gingerbread latte
2 tbsp (30 ml) per 12 oz latte: stir into 2 shots of espresso, add steamed milk, and top with whipped cream and nutmeg.
Gingerbread cold brew
1½ tbsp (22 ml) per 12 oz glass of cold brew with a splash of cream.
Gingerbread Hot Toddy
¾ oz (22 ml) with 1½ oz (45 ml) bourbon or dark rum, ½ oz (15 ml) lemon and 4 oz (120 ml) hot water.
Gingerbread Old Fashioned
¼ oz (7 ml) with 2 oz (60 ml) bourbon and 2 dashes Angostura. Stir over ice; orange peel.
Pancakes & oatmeal
Drizzle over pancakes, waffles or oatmeal on a winter morning.
Gear for this recipe
Glass Coffee Syrup Dispensers with Pumps (16.9 oz, set of 2)
A pump gives the same dose every press, so every latte tastes the same. Glass washes clean between flavors.
Best for Home coffee bars
Zulay Kitchen Handheld Milk Frother
Best for Lattes and cold foam on a budget
Breville Bambino Plus Espresso Machine
Best for Real espresso lattes at home
Microplane Classic Zester/Grater
Best for Citrus and ginger syrups
More gear for this recipe (4)
Cuisinart Fine Mesh Stainless Strainers (set of 3)
Best for Every infused or fruit syrup
Whole Spice Starter Set (Star Anise, Cardamom, Cloves, Allspice)
Best for Chai, pumpkin spice and gingerbread
Organic Ceylon Cinnamon Sticks
Best for Cinnamon and spice syrups
Cuisinart Chef's Classic 1.5 qt Stainless Saucepan with Lid
Best for Every stovetop syrup
Tips for the best batch
- Skip blackstrap molasses. It's much more bitter and makes the syrup taste scorched.
- Whole spices strain out cleanly. If you only have ground, use 1 tsp ground ginger, ½ tsp cinnamon and ¼ tsp cloves, and strain through a coffee filter.
- No need to peel the ginger; thin slices give up their flavor fast and you'll strain them out anyway.
- For more bite, add a few black peppercorns with the spices. Gingerbread recipes often include pepper.
Variations
Pantry gingerbread
Use ground spices (see tips) instead of fresh ginger and whole spices, and strain through a paper coffee filter for a clear syrup.
Maple gingerbread
Replace half the brown sugar with 80 ml pure maple syrup for a softer, rounder sweetness.
Sugar-free gingerbread
Use 200 g allulose instead of brown sugar and keep 1 tbsp molasses for flavor. Simmer gently; allulose browns quickly.
Questions people ask
What does gingerbread syrup taste like?
Like gingerbread cookies in liquid form: dark molasses sweetness, warm ginger heat, and cinnamon and clove spice.
Can I use blackstrap molasses?
It's not recommended. Blackstrap is more bitter and mineral and can make the syrup taste burnt. Use regular unsulphured molasses.
Should I use fresh or ground ginger?
Fresh ginger gives a brighter, spicier syrup that strains clean. Ground ginger works in a pinch but leaves sediment unless you filter it.
How much gingerbread syrup goes in a latte?
About 2 tbsp (30 ml) for a 12 oz latte and 3 tbsp for 16 oz.
How long does homemade gingerbread syrup last?
About 3 weeks in the fridge in a clean, sealed bottle, and up to 3 months frozen.