Gingerbread Syrup Recipe made in a snap with a few easily-available ingredients, a festive homemade recipe that can be used in coffee, hot chocolate or christmassy bakes. The syrup is wonderfully spiced and indulgent, and tastes just like a gingerbread cookie. Quick and easy to make, much better than a shop-bought syrup full of nasty ingredients.
Bring some festive cheer to your hot drinks and baked goodies with this delicious gingerbread syrup. It's heart-warming and full of festive, earthy spices that pack a punch and make everything taste like Christmas.
The one flavour that comes to my mind when I think of Christmas has to be gingerbread. There can't be a jolly holiday time without some delicious gingerbread men cookies, or some gingerbread cupcakes or chocolate gingerbread shortbreads.
Granted, it's really nice to have a festive hot drink in a cafe with family and friends, but those drinks are so sickly sweet, that it leaves you wishing you hadn't actually bought any in the first place.
Making your own gingerbread syrup means you can enjoy all those christmassy drinks from the comfort of your home, and they actually taste amazing, without all the extra sugar and calories.
And I am telling you, it actually taste like a good old gingerbread cookie where there ginger and all the other spices come through so well. Plus, you can control how much sugar goes into it.
While my pumpkin spice syrup tastes like Autumn and does wonderfully well for Thanksgiving, my gingerbread syrup is undoubly the smell of Christmas and comfort.
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Ingredients used
- water - I made a small batch, so I only used a cup of water, but you can totally double or triple up the amounts used to make as much as you need
- ground ginger - it's the main ingredient in this syrup, and the one that comes through so beautifully, giving us the unmistakably gingerbread flavour
- ground cinnamon - another important spice in the syrup, it brings warmth and a touch of sweetness
- mixed spice - a very popular spice in the UK, it can be replaced with pumpkin spice in the US
- black treacle - a must-use ingredient for this gignerbread syrup, it adds a deep colour and depth of flavour, it can be swapped for molasses
- dark brown sugar - adds a more intense flavour than regular sugar
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Step-by-step photos and instructions
- add all the ingredients to a pan and give it a good mix
- set the pan over a medium heat, bring it to a boil, then leave it to simmer for 5 minutes
- remove it from the heat, and pass it through a very fine sieve or a cloth
- leave it to cool down completely
- store in a jar or bottle with a good lid, and refrigerate until ready to use
Expert tips
If stored correctly, the syrup will last well in the fridge for 2-3 weeks. Just give it a very good shake before every use.
Straining the syrup is not compulsory, but it is helpful if you want a clearer liquid, especially if the spices are not ground super finely. Even a cloth won't catch all of them though, and that won't make any difference taste wise.
Depending on how strong you like your hot drinks, I would say use 2-3 tablespoons of syrup, there is no need for added sugar in your drinks, since the syrup is sweet enough.
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Gingerbread Syrup Recipe
Ingredients
- 1 cup water (250 ml)
- 1 ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice ( or pumpkin pie spice)
- 1 tablespoon black treacle (molasses)
- ¼ cup dark brown sugar (45 g)
Instructions
- Add all the ingredients to a pan and mix very well.
- Set the pan over a medium heat, bring it to a boil, then let it simmer for 5 minutes to thicken slightly.
- Remove the pan from the heat.
- If you can, strain the syrup through a very fine strainer or cloth.
- Store it into a bottle or jar with a tight lid and leave it to cool down completely.
- Refrigerate until ready to use.
Video
Notes
- If stored correctly, the syrup will last well in the fridge for 2-3 weeks. Just give it a very good shake before every use.
- Straining the syrup is not compulsory, but it is helpful if you want a clearer liquid, especially if the spices are not ground super finely. Even a cloth won't catch all of them though, and that won't make any difference taste wise.
- Depending on how strong you like your hot drinks, I would say use 2-3 tablespoons of syrup, there is no need for added sugar in your drinks, since the syrup is sweet enough.
Nutrition
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