Friday, December 14, 2012

Gingerbread Syrup

I wasn’t kidding around when I said I have entered the era of gingerbread.  I’ve really enjoyed gingerbread lattes I’ve had from various local coffee shops.  I already make my own ginger syrup to add in coffee & cocktails, so when it came time for another batch, I decided to make a seasonal version.  This has just the perfect amount of spice, along with the kick of fresh ginger.  The molasses is what really brings it on home to complete the gingerbread flavor.

I’ve been enjoying this in iced coffee, warm coffee, and whiskey cocktail drinks (with a splash of apple cider).  If I had an espresso machine I would make gingerbread cappuccinos and sip them with delirious joy.  I seriously think I might slather this on pancakes next.  This syrup would also make a great homemade food gift.  Or, if you are selfish like I am, make a double batch and hoard it all for yourself.  What you see photographed is a DOUBLE BATCH, and I expect it to last me at least 2 weeks.  😉


Homemade Gingerbread Syrup

Yield: About 1 cup (I doubled the recipe to yield the amount pictured)

NOTE: This recipe calls for whole spices. USE WHOLE SPICES. Do NOT use the ground variety. Even if this means you have to buy the whole spice version of every single spice listed (as I did for everything except the peppercorns). If you use the ground spices it won't strain properly.


1 cup granulated sugar
1 cup water
1 tablespoon molasses
1-2 T. of sliced fresh ginger (to your liking, I go heavy on the ginger of course)
8 whole cloves
1 cinnamon stick
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns


Place all of your ingredients together in a medium sauce pan. Mix and heat slowly to melt the sugar. Bring to a boil and then reduce heat and simmer for 10-15 minutes.

Remove from heat, strain into a storage container, and cool. Store covered in the refrigerator.

{photo credit: our fantastic & fun photographers!}

Also, I just had to share this photo of me and my sweet baby boy.  He just melts my heart!  This little guy turned 6 months old in late November and I just can’t believe it!  It feels like just yesterday he made his introduction into this world.

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8 Responses to “Gingerbread Syrup”

  1. 1
    Ashley — December 14, 2012 @ 7:23 am

    Love this seasonal version of syrup for your coffee! I make a vanilla syrup that is seriously a staple in my fridge (as in I make a batch every single weekend). This gingerbread one sounds perfect for holiday coffee cravings : )

  2. 2
    danielle — December 14, 2012 @ 8:11 am

    I am definitely giving this a try it sounds great! Your little guy is so precious!

  3. 3
    USA Kiwi (Kylee) — December 14, 2012 @ 8:46 am

    This would be a great gift for a friend of mine.

    Thanks for posting 🙂

  4. 4
    Cassie — December 14, 2012 @ 9:52 am

    This is pure genius. I love homemade ingredients like this – I might just drink it from the bottle though!

  5. 5
    JulieD — December 14, 2012 @ 9:55 am

    Woah, this looks amazing, Erin!!! I love it!! And I adore this picture of you and the little guy!! he’s so darling!!

  6. 6
    danielle — December 15, 2012 @ 10:21 am

    Hey girl – just wanted to let you know that I featured this today in my “What I Bookmarked This Week” post – stop by and see!

  7. 7
    Kelsey — December 24, 2012 @ 9:28 am

    I totally share your love for gingerbread. I have to try this!

  8. 8
    Jake — November 15, 2013 @ 12:11 pm

    What is the ratio of syrup-to-milk in a finished latte?

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