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Homemade Gingerbread Coffee Syrup: Easy 5-Minute Recipe

Homemade Gingerbread Coffee Syrup - featured image

This quick and easy homemade gingerbread coffee syrup comes together in just five minutes with simple pantry staples. Perfect for adding warm, spicy flavor to coffee, tea, pancakes, and more, it makes a wonderful homemade gift.

Ingredients

Scale
  • 1 cup water
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Combine water and sugar. Pour 1 cup of water into a small saucepan. Add 1 cup of packed brown sugar. Whisk together over medium heat until the sugar dissolves completely, about 1 minute.
  2. Add the molasses. Pour in 1/4 cup of molasses and whisk until smooth and dark.
  3. Grate in the fresh ginger. Grate about 1 tablespoon of fresh ginger right into the pot.
  4. Add the spices. Sprinkle in 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and a pinch of salt. Whisk together.
  5. Simmer gently. Bring the mixture to a gentle simmer and let it simmer for 3 to 4 minutes, whisking occasionally.
  6. Remove from heat and add vanilla. Take the pot off the stove and stir in 1 teaspoon of vanilla extract.
  7. Strain if needed. If you used fresh ginger, pour the syrup through a fine-mesh strainer into a glass jar.
  8. Cool and store. Let the syrup cool completely before putting the lid on. It will thicken as it cools. Store in the refrigerator for up to two weeks.

Notes

The syrup will look thin when hot; it thickens significantly as it cools. Do not let it boil too hard to prevent crystallization. For a deeper molasses flavor, use dark brown sugar. Fresh ginger provides a brighter flavor than ground ginger. The syrup can be stored in the refrigerator for up to two weeks. Flavors meld and improve after a day or two.

Nutrition

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