Gingerbread Syrup for Coffee
Homemade gingerbread syrup is a warm, spiced syrup made with brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves. Add it to hot or iced coffee, lattes, cold brew, cold foam, chai, and holiday desserts
Ingredients
- 1 cup water
- 1 cup packed light brown sugar
- 1 tbsp unsulfured molasses, not blackstrap
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- pinch of salt
- 1 tsp vanilla extract
Instructions
- Add the water, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and salt to a small saucepan. Whisk to combine.
- Place the saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and the mixture begins to steam.
- Reduce the heat to medium-low and bring the syrup to a gentle simmer. Simmer for 8 to 10 minutes, stirring occasionally. Do not let it boil rapidly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Let the syrup cool for about 15 minutes. For a smoother texture, pour it through a fine-mesh strainer.
- Transfer the syrup to a clean jar or bottle. Cool completely, cover, and refrigerate for up to two weeks.
- Use one to two tablespoons per drink, adjusting the amount to taste.
Notes
- The syrup thickens as it cools, so don't overcook it while trying to create a thick texture in the saucepan.
- Use regular unsulphured molasses. Blackstrap molasses can make the syrup taste bitter.
- Shake the bottle before use because the ground spices may settle.
- If the refrigerated syrup becomes too thick, stir in a tablespoon of warm water.