Homemade Gingerbread Spice Syrup For Coffee, Tea, and Cocoa

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One of my favorite seasons is fall. I LOVE bringing out all the pumpkin everything, and I usually am celebrating when we start school in August. With that being said, a girl can only enjoy so many pumpkin spice lattes (3 months worth is plenty in my book!) and I am sooo ready for a festive change come Christmastime! Cue in this delicious (and healthy!) Homemade Gingerbread Spice Syrup! It is the perfect next coffee obsession when I am over the PSL but not quite ready for a Peppermint Mocha. Am I being picky? Maybe. But so what! It’s my coffee and I can have whatever flavor obsession I want 🙂

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Ingredients for Homemade Gingerbread Spice Syrup

Brown Sugar

Brown sugar provides sweetness with a warm, rich depth that’s perfect for gingerbread. I like to use dark brown sugar for a richer flavor, but light brown works too.

Molasses

This is the backbone of gingerbread flavor! It adds that signature dark, slightly bittersweet taste that makes this syrup so irresistible. A little goes a long way so if you’re sensitive to the molasses flavor then scale it back to 1/4 cup.

I love using Blackstrap Molasses (find it here) because of it’s amazing health benefits. It is a nutrient-rich sweetener packed with iron, calcium, magnesium, and potassium, making it great for bone health, energy, and digestion. Its low glycemic index and antioxidants also support heart health and help reduce inflammation.

Ginger

The namesake spice! Ginger adds warmth and just a bit of spice to make the syrup lively.

Cinnamon

Sweet, aromatic, and comforting—cinnamon ties the flavors together and makes this syrup smell amazing while it cooks.

Nutmeg

Just a pinch of nutmeg adds a nutty, slightly sweet complexity.

Cloves

A little goes a long way! Cloves bring depth and that unmistakable holiday feels.

Vanilla Extract

This rounds out the flavor, making the syrup extra smooth and well-balanced.

Step-By-Step Instructions

Making this gingerbread spice syrup is incredibly simple, and the smell of the spices simmering on the stove is reason enough to whip up a batch! Here’s how to do it:

Start with the Base

Grab a small saucepan and add 1 cup of water, 1 cup of brown sugar, and ½ cup of molasses. Place the pan over medium heat, stirring as the sugar dissolves into the water and molasses. The mixture will start to look glossy and smooth, and the rich, caramel-like aroma will fill your kitchen.

Add the Spices

Once the sugar is fully dissolved, it’s time to bring in the spices. Stir in 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Make sure to mix well so the spices are evenly distributed.

Simmer and Thicken

Bring the mixture to a gentle simmer. Let it gently bubble for about 5 minutes, stirring often. This step allows the spices to infuse the syrup and deepens the flavor. The syrup will also thicken slightly as it cooks, giving it a luscious texture that’s perfect for stirring into lattes.

Add the Vanilla

Once the syrup has finished simmering, remove it from the heat and stir in 1 teaspoon of vanilla extract. Adding the vanilla at the end preserves its delicate flavor and aroma.

Strain for Smoothness

This is a vital step for a smooth syrup, pour the mixture through a fine mesh strainer into a clean jar or bottle. This step removes any larger spice particles, leaving you with a silky, pourable syrup.

Store and Use

Let the syrup cool completely before sealing the jar. Store it in the refrigerator, where it will keep for up to two weeks.

Ingredients

• 1 cup water
• 1 cup brown sugar (for a rich molasses flavor)
• 1/2 cup molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, combine the water, brown sugar and molasses. Heat over medium, stirring until the sugar completely dissolves.
2. Add the ginger, cinnamon, nutmeg, and cloves, stirring well to combine.
3. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally. This will deepen the flavors and thicken the syrup slightly.
4. Remove from heat and add the vanilla extract (if using). Let the syrup cool slightly, then strain through a fine mesh strainer to remove any spice solids for a smoother syrup.
5. Pour into a jar and store in the refrigerator for up to two weeks.

To Use:

Add 2-4 tablespoons to your coffee, latte, or hot chocolate for a delicious gingerbread flavor! This syrup also works well as a drizzle over pancakes or ice cream for an extra festive touch.

Gingerbread Spice Syrup Recipe