Homemade Gingerbread Simple Syrup Recipe
Think liquid gingerbread cookie with a caffeine problem. This syrup’s got brown sugar, molasses, and enough spice to make your latte sing Christmas carols in July, whether it likes that or NOT.
Servings: 1 cup
Calories: 688kcal
Cost: $1.20
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 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
🫕 Simmer Me Timbers
Easy now, hot stuff. Simmer gently on medium heat so your sugar melts smooth. Let the flavors mingle, not melt down.
🧊 Cool Story, Bro
Give it a sec to cool before straining. That’s how the flavors settle and stay balanced.
🫙 SEAL Team Six (meal)
Don’t ruin the syrup's warm flavor with a stinky takeout tub. Use a clean glass jar with a tight lid so your syrup stays fresh and unbothered by all that fridge funk.
Nutrition
Calories: 688kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 352mg | Potassium: 427mg | Fiber: 3g | Sugar: 166g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 3mg