Add a taste of the holiday season with this delicious homemade gingerbread syrup recipe that’s easy to make – with just five ingredients!
This homemade gingerbread syrup TASTES like the holidays and I am here for it! It’s the perfect syrup for your favorite festive coffee or cocktail, pancakes or waffles! This homemade gingerbread syrup is also perfect as a gift.
Making a batch of homemade gingerbread syrup could not be easier. I love how it tastes just like gingerbread without any added sugar. Molasses is a natural sweetener, and while I considered adding a little bit of brown sugar, once this syrup cooled, I can tell you it did not need it!
What is gingerbread syrup?
Gingerbread syrup is just like any other syrup you can find in the store, but YOU know what is in it. You can easily bought store-bought gingerbread syrup this time of year, but most times it’s loaded with a ton of extra ingredients and sugars it doesn’t need.
How to use gingerbread syrup
You can enjoy a batch of homemade gingerbread syrup to flavor anything and everything you want this time of year! My personal favorites are in a homemade latte, or waffles. Here are a few other ways to use your gingerbread syrup.
- coffee drinks
- drizzled into a batch of overnight oats
- poured over pancakes or crepes, waffles or french toast
- cocktails! like a gingerbread old-fashioned or a martini
- pour it over a vanilla or peppermint ice cream for a really festive touch!
This syrup also makes a great hostess gift! Just add a fancy bow or ribbon and you’re good to go.
To make homemade gingerbread syrup, you’ll want to simmer your spices (in the recipe card below), water and molasses together until they’re fully incorporated. After this syrup recipe cools, you’ll want to strain so that the spices aren’t in the syrup. To strain, you can use a cheesecloth or just a small hand strainer. A small hand strainer will leave some of the spices, but not enough to change the texture or flavor. It’s really up to you!
Which molasses to use
Until I started testing this recipe, I didn’t know there were SO many different types of molasses, but there are! For this homemade gingerbread syrup recipe, you’ll want to look for light, unsulphured molasses for the best flavor. Blackstrap molasses is the least processed (less stripped) molasses, but is not the same as most commercial molasses and will be very bitter, which we don’t want for homemade gingerbread syrup.
How to store gingerbread syrup
You can store this homemade gingerbread syrup in any kind of jar with a lid that you like; mason jar, weck jar, even a small plastic container, as long as it is refrigerated. This syrup will last up to two weeks in your refrigerator – but I bet it’s gone before that 😉
With just five ingredients, making a homemade batch of gingerbread syrup could not be easier! This syrup is perfect for all the things over the holidays and makes the perfect, edible gift – enjoy!
I hope you love this recipe – be sure to give it a review below! To get more easy healthy, everyday recipes delivered straight to your inbox, sign up for my weekly email newsletter. You can also follow Casa de Crews on Facebook, Instagram and Pinterest!
homemade gingerbread syrup
- 1/2 cup Molasses - light (unsulphured)
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- To a small saucepan, add unsulphured molasses, water, cinnamon, ginger, nutmeg and cloves.
- Bring to a boil over medium heat. Remove from heat and allow to cool.
- Strain through cheesecloth or hand strainer to remove ground spices. Store in a jar in the refrigerator - up to two weeks.
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