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Homemade Gingerbread Syrup in a glass bottle with a red thread.

Homemade Gingerbread Syrup

A recipe for Homemade Gingerbread Syrup! Warming spices are simmered in a simple syrup for a delicious and festive addition to coffee and other favorite drinks.
Course Drinks
Cuisine N/A
Keyword beverage, drink, gingerbread, molasses, simple syrup, syrup, winter
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 50 minutes
Servings 2 1/4 cups


  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) light brown sugar
  • 2 cups (470 milliliters) water
  • 2 tablespoons (30 milliliters) unsulphured molasses
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 1 1/2 inch (4 centimeter) piece ginger roughly chopped
  • 8 allspice berries
  • 8 cloves
  • 4 black peppercorns
  • Pinch salt


  • In a medium saucepan, combine the granulated sugar, light brown sugar, water, and molasses.
  • Split the vanilla beans and scrap the seeds into the pan. Whisk to combine and add the pods (if using vanilla extract, do not add until after simmering the syrup).
  • Add the cinnamon sticks, ginger, allspice berries, cloves, black peppercorns, and pinch of salt.
  • Bring the mixture to a boil, then reduce heat to a simmer.
  • Cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
  • Remove from heat, cover, and allow to steep for 30 minutes.
  • Strain the syrup through a fine mesh strainer and discard the spices. Transfer the syrup to an airtight container and refrigerate for up to 2 weeks.