Nothing says comfort like the warm, spiced flavor of gingerbread! With this homemade Gingerbread Syrup, you can capture that cozy taste of a gingerbread cookie in syrup form.
Perfect for drizzling over your favorite breakfast or stirring into hot coffee drinks, this syrup brings a little magic to the holiday season on anything it touches.
Ingredients
Here’s a quick breakdown of all of the simple ingredients that go into this tasty syrup. All you need is a few sweeteners, warm spices, and some creamy goodness.
- Heavy Cream – Cream adds a rich, velvety texture to the syrup, making it smooth and creamy.
- Sugar – Granulated sugar gives the syrup its sweetness and helps it thicken as it cooks.
- Molasses – The true star here, this gives the syrup its signature gingerbread flavor and a beautiful dark color. Avoid using blackstrap molasses which will give the syrup a more bitter flavor.
- Salted Butter – Butter balances out the sweetness and adds richness.
- Vanilla Extract – Vanilla enhances the flavor of the spices and adds a subtle warmth. Or, for more concentrated flavor, use vanilla bean paste.
- Ground Ginger – This spice adds a slight touch of heat and the classic taste of gingerbread. You can also add a little fresh ginger for an extra zing.
- Ground Cinnamon – Warm and fragrant, cinnamon gives the syrup its inviting aroma.
- Ground Nutmeg – Nutmeg rounds out the spices, adding a little bit of sweetness and complexity.
- Ground Cloves – Cloves add an earthy, sweet spiciness.
- Baking Soda – Baking soda helps to create the perfect consistency for the syrup by balancing the acidity of the molasses.
Variations
You can customize this gingerbread syrup to suit your taste or try different flavors!
- Maple Syrup – Swap out some of the sugar for a hint of maple flavor.
- Almond Extract – Add a few drops for a nutty twist.
- Cardamom – A pinch of cardamom adds a fragrant, floral note.
- Cocoa Powder – Add a spoonful to make it a chocolatey gingerbread syrup!
- Rum Extract – A splash adds a little extra warmth, especially nice for holiday treats.
- Whole Spices – Instead of ground spices, use ingredients like cinnamon sticks and allspice berries to infuse flavor. Then just use a fine mesh strainer to remove the larger pieces.
- Sugar – Instead of white sugar, use coconut sugar.
How to Make Gingerbread Syrup
This is one easy recipe, but it does need a bit of patience to reach the right consistency.
- Mix the Base Ingredients. Add the cream, butter, sugar, molasses, and vanilla extract to a heavy-bottom pan
- Warm and Stir. Heat the mixture until it reaches a gentle boil, stirring continuously with a wooden spoon.
- Incorporate the Spices. Once the sugar dissolves, add in the ginger, cinnamon, nutmeg, and cloves, continuing to stir until everything is well blended.
- Simmer to Thicken. Lower the heat and let the syrup simmer, stirring occasionally, until it thickens to your desired consistency.
- Finish with Baking Soda. Just before taking it off the heat, whisk in the baking soda until dissolved.
- Cool and Store. Serve the syrup warm or let it cool to room temperature before storing.
What to Serve With Gingerbread Syrup
This gingerbread syrup is absolutely amazing over pancakes (especially gingerbread pancakes!), waffles, or French toast. It’ll take nearly any breakfast to the next level! For a cozy start to the day, swirl it into your morning coffee, a Dalgona coffee, or any other hot drink to add that perfect hint of gingerbread without being overly sweet.
For other drinks, you can add it to apple cider, make a gingerbread hot chocolate, or simply pour a bit into steamed milk. You can also make an adult-friendly gingerbread martini with it, too.
For desserts, drizzle this syrup over brownies, a slice of warm apple pie or ice cream (or incorporate it into a homemade recipe to make gingerbread ice cream). It’s also a fantastic topping for yogurt or in your overnight oats. And if you’re feeling adventurous, add a bit to whipped cream for a gingerbread-flavored topping that’ll make any sweet treat feel holiday-ready.
Storage and Freezing
Once it has cooled to room temperature, store this gingerbread syrup in an airtight container or glass jar in the fridge or freezer.
How to Store
Store in the refrigerator in mason jars or a bottle, and give it a good stir or shake before using. When stored in the fridge it has a pretty decent shelf life of up to 2 weeks.
Can I Freeze Gingerbread Syrup?
You can freeze this syrup in a freezer-safe container for longer storage. Let it thaw in the fridge overnight before using.
Common Questions About Gingerbread Syrup
Recipes for this syrup may vary but it’s generally a combination of sugar, molasses, and spices like ginger, cloves, nutmeg, and cinnamon. Some use water but for this rich syrup, we use heavy cream.
The spices are, of course, a key component but molasses is one of the most important ingredients for a good gingerbread recipe.
Yes, you can substitute golden syrup — you may want to use a cup of golden syrup blended with a half-cup of light brown sugar or dark brown sugar for a close substitute to a cup and a half of molasses.
More Sweet Sauces
If you’re looking for more ways to sweeten up any meal of the day, these easy recipes are for you!
Gingerbread Syrup
Ingredients
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup molasses
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
Instructions
- In a heavy bottom saucepan, combine the cream, butter, sugar, molasses and vanilla extract.
- Heat to a low boil, stirring with a wooden spoon. Whisk in the ginger, cinnamon, nutmeg and cloves until evenly divided.
- Reduce to simmer and continue to stir until it thickens (about 5-10 minutes). Right before removing from the heat, stir in the baking soda until dissolved.
- Serve immediately or allow to cool and refrigerate.
- If you’ve tried this recipe, come back and let us know how you liked it!
