Gingerbread Syrup Recipes for Holiday Drinks

by Elowen Thorn

Your Turn in the Kitchen

Did you try the recipe? I would love to hear about it. Come back and tell me what you thought. Was it easy to make?

What will you make with your gingerbread syrup first? A latte, or maybe a steamer? Tell me your plans. I read every one.

Ingredients:

Ingredient	Amount	Notes
heavy cream	1 cup
sugar	1/2 cup
molasses	1/2 cup
salted butter	1/2 cup
vanilla extract	1 teaspoon
ground ginger	1 teaspoon
ground cinnamon	3/4 teaspoon
ground nutmeg	1/2 teaspoon
ground cloves	1/4 teaspoon
baking soda	1/4 teaspoon

A Little Jar of Christmas Magic

Oh, the smell of this syrup bubbling on the stove. It takes me right back to my own grandma's kitchen. She always had a pot of something sweet simmering. This gingerbread syrup is like liquid Christmas. It makes your whole house smell amazing. You can pour it over pancakes or stir it into your morning coffee. My grandson loves it in a glass of cold milk. It's so simple to make, I promise.

Step 1: Grab a good, heavy-bottomed saucepan. Put your cream, butter, sugar, molasses, and vanilla right in. Turn the heat to medium. Stir it all with a wooden spoon as it melts together. I love watching the butter swirl into the dark molasses. It looks like a sweet, shiny river.

Step 2: Let the mixture come to a low boil. You will see little bubbles popping all over. Now, whisk in your ginger, cinnamon, nutmeg, and cloves. The smell will hit you all at once. It’s so warm and cozy. Make sure those spices are mixed in well. Nobody wants a big clump of ginger!

Step 3: Turn the heat down to a gentle simmer. Keep stirring for about five to ten minutes. The syrup will slowly get thicker. It will coat the back of your spoon nicely. (A hard-learned tip: Don't walk away! This stuff can bubble over in a blink.) Right before you take it off the heat, stir in the baking soda. It will fizz up a little bit. I still laugh at that.

Step 4: Your syrup is ready! You can use it right away. It's wonderful drizzled over ice cream. Or, let it cool and pour it into a pretty jar. It will keep in the refrigerator for a week. What holiday drink will you make with yours first? Share below!

Cook Time: 10 mins
Total Time: 15 mins
Yield: About 1 1/2 cups
Category: Condiment, Syrup

Three Tasty Twists to Try

Once you know the basic recipe, you can have some fun. I like to play with the flavors sometimes. It keeps things interesting. Here are a few ideas from my kitchen to yours.

Orange Zest Zing: Add the zest of one orange with the spices. It gives a bright, sunny flavor that cuts the sweetness.

Spicy Kick: Stir in a tiny pinch of black pepper or cayenne with the other spices. It adds a little warm tingle at the end.

Vanilla Bean Dream: Scrape the seeds from a real vanilla bean pod instead of using extract. Those little black specks look so fancy.

Which one would you try first? Comment below!

The Perfect Pairings

This syrup is not just for drinks, you know. Though it is wonderful in them. I love finding new ways to use it. It can turn a simple treat into something special. Here is how I like to serve it.

For a cozy treat, warm the syrup and pour it over vanilla ice cream. Add a little sprinkle of cinnamon on top. Or, stir a spoonful into your morning oatmeal. It makes breakfast feel like a holiday. For a drink, try it in a hot toddy with bourbon and lemon. My favorite non-alcoholic pairing is steamed milk. It tastes like a gingerbread latte from a fancy cafe.

Which would you choose tonight?

Storing Your Gingerbread Syrup

This syrup is easy to keep for later. Let it cool completely first. Then pour it into a clean jar.

It will stay good in your fridge for two weeks. You can also freeze it for three months. I freeze mine in ice cube trays.

Reheating is simple. Just warm it in a small pot. Stir it gently over low heat.

I once made a double batch for a big family party. Having it ready ahead of time saved my day. This is why batch cooking matters so much.

It means more time with your family. It means less stress during busy weeks. Have you ever tried storing it this way? Share below!

Fixing Common Gingerbread Syrup Troubles

Sometimes the syrup can be too thin. Just let it simmer a bit longer. It will thicken as it cools.

I remember when my syrup boiled over. What a sticky mess that was! Now I always use a big pot.

The spices might sink to the bottom. Just keep whisking as you add them. This makes the flavor even throughout.

Fixing these small issues builds your confidence. You learn that mistakes are okay. Getting the spices right matters for the best taste.

Every spoonful should be full of warm flavor. Which of these problems have you run into before?

Your Gingerbread Syrup Questions

Q: Is this syrup gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely! It is perfect for making ahead.

Q: What if I do not have molasses? A: You can use dark maple syrup instead.

Q: Can I double the recipe? A: Yes, just use a bigger saucepan.

Q: Any special serving tips? A: Try a dash in your morning oatmeal. *It is also lovely in hot cocoa.* Which tip will you try first?

Wrapping Up From My Kitchen

I hope you love making this syrup. It fills your home with the best smell. It is the smell of happy memories.

I would be so thrilled to see your creations. Your holiday drinks will look so special. Please share your pictures with me.

Have you tried this recipe? Tag us on Pinterest! I cannot wait to see all your cozy mugs. Happy cooking!

—Elowen Thorn.