Bring the cozy flavors of the holidays to your morning coffee with this easy homemade gingerbread syrup. Made with brown sugar, maple syrup, ginger, cinnamon, and warm spices, this simple coffee syrup tastes just like gingerbread cookies in liquid form.
You only need a handful of pantry ingredients and a few minutes on the stovetop to make it. It's perfect for adding to hot coffee, iced coffee, lattes, and even cold foam. Skip the expensive coffee shop drinks and make your own festive gingerbread coffee right at home!
If you like homemade coffee drinks and syrups try - Sugar Cookie Syrup Recipe or Cookie Butter Latte Dunkin Donuts (Copy Cat Recipe)
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Why This Works
Homemade gingerbread syrup is an easy way to give your everyday coffee a seasonal upgrade. It combines the warm spices of traditional gingerbread cookies with the sweetness of brown sugar and maple syrup.
Unlike store-bought coffee syrups, this recipe uses simple ingredients you may already have in your pantry. There is no need for special equipment or complicated cooking techniques.
The syrup comes together in about 10 minutes and can be stored in the refrigerator for multiple servings. You can also adjust the sweetness and spice level to suit your taste.
It's especially delicious in homemade lattes, whether you prefer regular coffee or decaf.
Ingredients Needed
Here is what you will need to make homemade gingerbread syrup.
- Water: Helps dissolve the sugar and creates the syrup consistency.
- Brown sugar: Provides a rich sweetness and adds a warm molasses-like flavor.
- Maple syrup: Adds a subtle maple flavor and works beautifully as a substitute for molasses.
- Ground ginger: Gives the syrup its signature gingerbread flavor.
- Ground cinnamon: Adds warmth and sweetness to the spice blend.
- Ground nutmeg: Provides a slightly nutty, warming flavor.
- Ground cloves: Adds a bold, aromatic flavor that complements the other spices.
How to Make Gingerbread Syrup
Combine the ingredients. Add the water, brown sugar, maple syrup, ground ginger, cinnamon, nutmeg, and cloves to a small saucepan.
Heat the mixture. Place the saucepan over medium heat and stir until the brown sugar dissolves completely.
Simmer. Bring the mixture to a gentle simmer and cook for approximately 5 minutes. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
Cool the syrup. Remove the saucepan from the heat and allow the syrup to cool. It will thicken slightly as it cools.
Transfer to a container. Pour the cooled syrup into a clean glass jar or bottle with a lid. Refrigerate until ready to use.
Pro Tips for Gingerbread Syrup
- Adjust the spices: If you love gingerbread flavor, add a little extra ground ginger. You can also increase the cinnamon for a warmer flavor.
- Use real maple syrup: Pure maple syrup provides a lovely flavor, but pancake syrup can work in a pinch.
- Don't overcook: A gentle simmer is all you need. Cooking the syrup too long can make it overly thick.
- Make it your own: Add a tiny splash of vanilla extract after removing the syrup from the heat for extra flavor.
- Let it cool: The syrup will thicken as it cools, so don't worry if it seems a little thin while warm.
Storage
Store homemade gingerbread syrup in an airtight glass jar or bottle in the refrigerator.
For the best quality, use it within 1 to 2 weeks. Always use a clean spoon when measuring out the syrup, and discard it if you notice any unusual odor, appearance, or mold.
If the syrup thickens too much in the refrigerator, let it sit at room temperature briefly or stir a small amount of warm water into the portion you plan to use.
Serving Suggestions
There are so many ways to enjoy homemade gingerbread syrup!
- Hot coffee: Stir 1 to 2 tablespoons into your favorite brewed coffee.
- Gingerbread latte: Add the syrup to espresso or strong coffee and steamed milk.
- Iced coffee: Mix the syrup into cold coffee before adding ice and milk.
- Cold foam: Add a little gingerbread syrup to your favorite cold foam recipe.
- Hot chocolate: Stir a tablespoon into hot chocolate for a festive gingerbread twist.
- Holiday drinks: Use it in homemade coffee shop-inspired drinks and top with whipped cream and cinnamon.
For an extra special gingerbread latte, top your coffee with whipped cream and a light sprinkle of cinnamon.
Recipe FAQs
Absolutely! Maple syrup is a great substitute for molasses. It adds sweetness and a subtle maple flavor that pairs nicely with the ginger and cinnamon.
Start with 1 tablespoon per cup of coffee. Add more if you prefer a sweeter, more pronounced gingerbread flavor.
Yes! Homemade gingerbread syrup works wonderfully in iced coffee. Stir it into the coffee before adding ice so it distributes evenly.
Yes. Store the syrup in a sealed container in the refrigerator and use it within 1 to 2 weeks for the best quality.
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Starbucks Gingerbread Syrup Copy Cat
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 16 1x
- Category: Beverage
- Method: Boiling
- Cuisine: American
- Diet: Low Calorie
Description
This homemade gingerbread syrup is made with brown sugar, maple syrup, ginger, cinnamon, and warm spices. It's perfect for adding festive gingerbread flavor to hot coffee, iced coffee, and homemade lattes.
Ingredients
- 1 cup water
- ½ cup white sugar
- ½ cup brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
Instructions
- Add the water, 2 sugars, maple syrup, ginger, cinnamon, nutmeg, and cloves to a small saucepan.
- Heat over medium heat, stirring until the brown sugar dissolves.
- Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Remove from heat and allow the syrup to cool.
- Strain through a fine-mesh strainer if desired.
Notes
Adjust the ginger and cinnamon to your preferred taste.
Maple syrup can be used instead of molasses.
The syrup will thicken slightly as it cools.
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