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This gingerbread simple syrup is basically Christmas bottled up and ready in less than 10 minutes to pour into your coffee, lattes, cocktails, or yes, the obligatory gingerbread hot chocolate that somehow disappears faster than you ever could have guessed. Call it "liquid Christmas" or "gingerbread cookies in their syrup incarnation."
Recipe tips tailored to what matters most to you:
Nothing wheat-based anywhere in this syrup, so pour it in your coffee without a second thought.
Skip the straining step entirely if you don't mind chunky syrup. Those ginger flecks won't stop infusing, and you're done that much faster.
Buy the whole cloves and cardamom pods out of the bulk bins instead of those little supermarket jars. Same spices, way less money.
My wife Joey skips cane sugar altogether, so I make this with coconut sugar or palm sugar for her, and it still tastes like December.
Fancy single-origin ginger is great, but generic grocery store ginger, no shade, will still get the job done in this syrup.
No need to rage-boil this. Keep that heat chill, medium-level, so the sugar doesn't scorch.
Don't go straining that syrup while it's still super-hot. Give it a few minutes to calm down, and finish soaking up all that gingerbread goodness.
Okay, hotshot, you just made liquid gold. Don't ruin it by stuffing it in some crusty takeout tub. Treat your syrups like a celeb in witness protection.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
If my vegan gingerbread cake, gingerbread donuts, and vegan gingerbread cookies decided to throw themselves into a juicer, this is the result: the fan favorite holiday flavor. It's like they liquefied themselves and dove straight into your coffee mug. Drizzle it in your favorite coffee drinks, swirl it through hot tea, or spike your evening drink with it if you're okay with being added to old man Claus' naughty list.
Don't just sit there like a stale cookie all covered in Christmas tree miff maff. Grab a saucepan and let's make some BANGIN' gingerbread simple syrup for the holiday season.
This was predictably nice in warm soy milk, but totally blew me away in seltzer. Like the most grown-up Christmas soft drink you can imagine! Make a double batch if you're going to share it.
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Why you'll adore this Gingerbread Simple Syrup recipe
✊ Vegan AF & GF: Like all my vegan Christmas recipes, this bad boy's cruelty-free
through-and-through. It's also completely free of gluten, since you hate that stuff with all of your heart.
⚡ Fast as Heck: Ten minutes. That's it.
🛒 Pantry-Friendly Magic: Forget those recipes that have you ordering ingredients from out of the Sharper Image catalog.
Tested and Approved Worldwide: Tested by hundreds of recipe testers. Like all my other vegan recipes, this syrup has survived dodgy stovetops, distracted bakers, and someone's toddler trying to stir it with a crayon.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
Gingerbread Simple Syrup Ingredients
Brown Sugar
Brown sugar, aka white sugar with molasses and a character development, brings that deep caramel taste your gingerbread needs. But my wife Joey skips cane sugar altogether, so I make it sometimes with coconut sugar or palm sugar for her.
Fresh Ginger
While most homemade gingerbread syrup recipes play it safe with ground ginger, this one doubles down with the fresh stuff.
Dried Ground Ginger
I swear by the Buffalo Ginger from Burlap & Barrel. It's the strongest, best-smelling stuff out there. But if you're working with a generic grocery store ginger, no shade, it'll still get the job done.
Vanilla Extract
Use a legit quality vanilla extract, not that artificial nonsense that smells like all the heavily fragranced ladies who attended my bar mitzvah. If you have some, you can swap in vanilla powder, like the one I use in my bombolini and blackberry panna cotta, because little specks of vanilla bean are a nice accent to give your syrup.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
Variations
Clove & Orange Peel Gingerbread Syrup
Drop in a few cloves and some orange zest while it simmers. It's spicy, citrusy, and your drink starts acting like it's December 24th forever.
Cardamom-Apple Gingerbread Syrup
Replace the water with apple cider and toss in 2 or 3 crushed cardamom pods. Suddenly, your kitchen smells like a Nordic bakery that also sells vegan wool sweaters and massive candles.
How to make Gingerbread Simple Syrup
Follow these step-by-step instructions to pull off the most festive simple syrup you've ever made. If you're impatient, scroll to the printable recipe card below and get straight to knocking this out.
Step One
Saucepan's Labyrinth:
Combine the brown sugar, orange zest, fresh ginger, ground ginger, cinnamon, nutmeg, cloves, cardamom pods, molasses, salt, and water in a small saucepan. Set it over medium heat and give it a good stir for about 2 minutes until the sugar fully dissolves.
Try to use your whisk gently here so you don't splash the sides of the pan with a lot of spices and sugary liquid. That stuff will burn and make your pot more annoying to clean later.
Step Two
Hot Girl Simmer:
Keep the mixture simmering for 4-5 minutes, stirring occasionally until it slightly thickens. Remove it from the heat and stir in the vanilla extract to finish off the base.
Step Three
Strain-ger Things:
Let the syrup rest for 10-15 minutes so it can cool slightly. Strain it through a fine-mesh sieve to remove the grated ginger and any solids for a clean, smooth texture.
Step Four
The Tailor Bottle Kamzoil:
Pour the syrup into a clean glass jar or bottle. Store it in the refrigerator for up to 3 weeks and use as needed.
You can stash this for even longer, but the sugar may start to recrystallize. If that happens just warm it again and whisk until the sugar dissolves back in.
Top tips
- Don't over-boil, simmer gently: No need to rage-boil this. Keep that heat chill, medium-level, so the sugar doesn't scorch.
- Cool before straining: Don't go straining that syrup while it's still super-hot. Give it a few minutes to calm down, settle its spicy little feelings, and finish soaking up all that gingerbread goodness.
- Use a clean, airtight container: Okay, hotshot, you just made liquid gold. Don't ruin it by stuffing it in some crusty takeout tub. Treat your syrups like a celeb in witness protection: sealed, safe, and far away from funky fridge smells and the aura of vegan kimchi that haunts your fridge door.
Recipe FAQs
You'll know it's ready when the sound of your whisk passing against the bottom of your saucepan sounds clean, not crusty and sandy. If you see sugar granules clinging to the sides, keep stirring, boo.
Can I use this delicious Gingerbread Syrup in my favorite cold drinks?
Absolutely. Pour it in your iced coffee, shake it into a mocktail, maybe even drizzle it over a cold foam.
Sure, if you like chunky syrup with whole spices up in the zone. But those ginger flecks and cardamom pods won't stop infusing, and soon it'll taste like a ginger punch to the face.
You'll love these vegan gingerbread recipes too
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Homemade Gingerbread Simple Syrup Recipe
Ingredients
Gingerbread Simple Syrup
- ¾ cup brown sugar
- 1 teaspoon orange zest
- 1 teaspoon fresh ginger grated
- 1 teaspoon dried ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 3 whole cloves
- 2 cardamom pods
- 1 teaspoon molasses
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cups water
Instructions
- Combine the brown sugar, orange zest, fresh ginger, ground ginger, cinnamon, nutmeg, cloves, cardamom, molasses, salt, and water in a small saucepan. Place the pan over medium heat and stir continuously for 2 minutes until the sugar dissolves completely. Allow the mixture to come to a gentle simmer over medium heat.
- Continue simmering for 4-5 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract.
- Let the syrup cool for 15 minutes, then strain through a fine-mesh sieve to remove the grated ginger and any solids.
- Transfer to a clean glass jar or bottle and store refrigerated for up to 3 weeks.
Notes
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Tim says
This was predictably nice in warm soy milk, but totally blew me away in seltzer. Like the most grown-up Christmas soft drink you can imagine! Make a double batch if you're going to share it.
Lisa Braithwaite says
Delicious! The syrup on its own tastes fantastic, but I have yet to try it in coffee or a recipe. This is something I would give to family and friends as a holiday gift!