There’s nothing quite like the warm, spiced flavor of gingerbread to welcome in the holiday season. This Homemade Gingerbread Syrup brings together dark brown sugar, molasses, and cozy spices like ginger, cinnamon, and nutmeg for a rich and festive addition to your coffee, chai, or seasonal baking. Plus, by making it yourself, you can tweak the sweetness and spice levels to match your preferences perfectly!
And if you’re a fan of Starbucks’ gingerbread syrup, which was sadly discontinued, this homemade version is an ideal replacement to bring back those nostalgic holiday flavors right at home.
Ingredients You’ll Need:
Dark Brown Sugar: I love the sweet, darker molasses flavor of dark brown sugar in this recipe. You could use light brown sugar if that’s all you have on hand, but dark brown sugar gives this Homemade Gingerbread Syrup, a deeper and richer sweet flavor.
Unsulphered Molasses: You can find this at most grocery stores in the maple syrup aisle. Make sure to get unsulphered true molasses instead of blackstrap molasses for a less bitter flavor.
Water: Make sure to use purified water or drinking water for the best tasting Homemade Gingerbread Syrup.
Ground Ginger: I like using ground ginger rather than fresh ginger simply because I like that it’s shelf stable, but you can use which ever you prefer. For fresh ginger, I recommend using an inch long chunk of ginger instead of the ground ginger in the recipe.
Ground Cinnamon: I like the taste of this syrup with ground cinnamon, but feel free to use 2 cinnamon sticks instead.
Ground Nutmeg: I love nutmeg in gingerbread recipes, so I use a small pinch in this Homemade Gingerbread Syrup, but feel free to omit this if you’re not a nutmeg fan.
Ground Cloves: A little bit goes a long way with ground cloves. I love a subtle hint of cloves rather than a very noticeable flavor, so I only use 1/8 teaspoon.
Flaky Sea Salt: Adding a pinch of salt always helps bring out a little extra sweetness in homemade desserts. I like flaky sea salt, but use whatever salt you like.
Butter Extract: Butter extract gives this syrup a delicious touch of butteriness. I think it elevates the syrup just a bit more, and makes it taste just like a gingerbread cookie. If you don’t have any on hand, you can completely skip it, or swap it for vanilla extract instead.
Why Make Gingerbread Syrup At Home?
Cost-effective: Making your own syrups at home is a super most cost-effective option. You can make multiple batches using the ingredients, so the price per drink is cheaper than when you buy a store-bought syrup!
You control the batch size: Sometimes it’s hard to commit to a whole giant bottle of Torani syrup when you’re not sure if you’ll like the flavor, or if don’t think you’ll use the entire bottle. When you make it at home, you control the amount you make, and you can make a smaller batch to ensure you’ll get through it before it goes bad!
You Can Adjust According To Your Taste: If you prefer a stronger ginger flavor, add more ground ginger. If you want a sweeter taste, add more sugar or more salt. For a lower sugar syrup, use monk fruit or stevia. When you make your own syrups at home, you can adjust all the ingredients to perfectly match your preference!
How To Make Gingerbread Syrup At Home:
- Combine water, dark brown sugar, and molasses in a small saucepan and stir to combine.
- Bring the mixture to a boil, stirring often.
- Once boiling, lower the heat to medium low, and add in the ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
- Stir to combine, and then let the mixture simmer for 10 minutes.
- Remove the mixture from the heat, add in the salt and butter extract, and stir to combine.
- Let the Homemade Gingerbread Syrup cool completely before transferring to an airtight container, and store in the fridge for up to two weeks.
How To Make A Sugar Free Gingerbread Syrup?
For a sugar free Homemade Gingerbread Syrup, simply use a sugar free brown sugar substitute instead of the dark brown sugar in this recipe, and then use a sugar free molasses instead of regular.
What Recipes Can I Make With This Syrup?
Homemade Gingerbread Syrup
Equipment
- mason jar or airtight container
Ingredients
- 1 cup water
- 2/3 cup dark brown sugar
- 1/3 cup unsulphured molasses
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon flaky sea salt
- 1/2 teaspoon butter extract
Instructions
- Combine water, dark brown sugar, and molasses in a small saucepan and stir to combine.
- Bring the mixture to a boil, stirring often.
- Once boiling, lower the heat to medium low, and add in the ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
- Stir to combine, and then let the mixture simmer for 10 minutes.
- Remove the mixture from the heat, add in the salt and butter extract, and stir to combine.
- Let the Homemade Gingerbread Syrup cool completely before transferring to an airtight container, and store in the fridge for up to two weeks.
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