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Homemade Gingerbread Syrup

Homemade Gingerbread Syrup Recipe

Love gingerbread flavor? Then you will fall in love with this homemade gingerbread syrup. It is all you need to flavor your pancakes, coffee, tea or crepes!

Homemade Gingerbread Syrup Picture

Guys, I am super excited to share with you this gingerbread syrup recipe today. You know why? Well, because it tastes and smells like Christmas!

When I think about Christmas, first I think of are Christmas Cookies and any gingerbread flavored goodies (like Gingerbread Ice Cream, Gingerbread Hot Chocolate or Gingerbread French Toast).

Then I start thinking about homemade edible Christmas gifts. I don’t know about you but I love them! I love making them as well as getting them!

Now when I feel extra creative I check out some gift wrapping ideas on the Internet and try to make my own as well.

I hope you don’t feel like it’s way too early to be thinking/talking about the best holidays of the year because to me it is not!

We need to prepare and get organized so if you are planning on making DIY Christmas Gifts, this homemade gingerbread syrup should be on your list.

Homemade Gingerbread Syrup Ingredients Picture

Uses for gingerbread syrup:

  • Pour it over pancakes, crepes, French toast
  • Add it into your hot chocolate, tea or coffee
  • Serve it with ice cream to get into festive mood
Homemade Gingerbread Syrup Pic

Gingerbread syrup ingredients:

  • Cinnamon Sticks
  • Allspice Berries
  • Ginger
  • Brown Sugar
  • Cloves
Homemade Gingerbread Syrup Photo

It’s important that the sugar is brown to get the brown color. It does not matter what type of brown sugar you use – it is entirely up to you.

While you could get away with omitting allspice berries or cloves, omitting ginger is not a good idea. It gives the syrup its ginger-bread flavor. Also use fresh ginger, not ground ginger.

Are you wondering how to make gingerbread syrup? Well, you might be surprised but it’s easier than you think. I have the perfect recipe here and after a few trials and errors I would say this one is it!

Bring water and sugar to a boil and add all the ingredients. I usually stir the sugar around until it’s dissolved. Cinnamon, allspice and cloves go in whole. When it comes to ginger – you will need to peel it and slice thinly. Simmer this for about 20 minutes or until the syrup is infused with all those spices.

To check if your gingerbread syrup is ready, simply taste it. If you are happy with its flavor, then you are done. By the way, its consistency will be similar to maple syrup.

Homemade Gingerbread Syrup Holiday Picture

How to store gingerbread syrup?

Keep it in the fridge. This Christmas syrup will keep for up to 2 weeks, when stored properly.

If you decide to give this as a gift then make sure you sterilize your jars/bottles as well as lids before pouring the syrup in.

Homemade Gingerbread Syrup Image
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4.88 from 8 votes

Homemade Gingerbread Syrup

Love gingerbread flavor? Then you will fall in love with this homemade gingerbread syrup. It is all you need to flavor your pancakes, coffee, tea or crepes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 Cups
Calories: 53
Author: Julia

Ingredients

  • 2 cups Water
  • 2 cups Brown Sugar
  • 2 Cinnamon Sticks
  • 8 Allspice Berries
  • 6 Whole Cloves
  • 1 Fresh Ginger (inch long, about 40 grams)
Prevent your screen from going dark

Instructions 

  • In a wide sauce pan (medium size), bring to a boil sugar and water. Stir occasionally to help the sugar melt. Once boiling, reduce the heat and add the spices and ginger that you have peeled and sliced.
  • Simmer for 20 minutes or until the syrup is infused with spices (taste with a spoon to see if you like it. Leave for longer, if needed).
  • Strain the spices and ginger and pour into a sterilized bottle.

Notes

  • Gingerbread syrup should have similar consistency like maple syrup.
  • Store in a clean jar/bottle sealed with a lid in the fridge. If stored properly, it can last up to 2 weeks.
  • Sterilize jars/bottles if you want to give this as a gift.
  • This recipe should yield about 2 cups of syrup. However, the longer you leave it simmer the more water evaporates so you might get less.
Course: Condiment
Cuisine: American
Keyword: Christmas Recipes, Gingerbread Syrup, Homemade Syrup
Nutrition Facts
Homemade Gingerbread Syrup
Serving Size
 
1 tbsp
Amount per Serving
Calories
53
% Daily Value*
Sodium
 
4
mg
0
%
Potassium
 
18
mg
1
%
Carbohydrates
 
13
g
4
%
Sugar
 
13
g
14
%
Calcium
 
14
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube
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Comments

  1. lisa says

    18/11/2017 at 14:27

    This is such an innovation. I’ve always been a purist — maple syrup – period, but this would be great during the holidays!

    Reply
  2. Cathy says

    18/11/2017 at 15:15

    Mmmm, gingerbread syrup That sounds amazing! Great idea for Christmas Brunch

    Reply
    • Julia | Happy Foods Tube says

      18/11/2017 at 16:08

      Thank you :)

      Reply
  3. jacquee says

    18/11/2017 at 15:18

    I love making homemade spices and syrups and gingerbread syrup sounds like just the thing to warm up to these days.5 stars

    Reply
    • Julia | Happy Foods Tube says

      18/11/2017 at 16:08

      I’d say making gingerbread syrup is a must in winter :) :)

      Reply
  4. Tina says

    18/11/2017 at 15:19

    What a great gift idea! Perfect for a hostess gift, thanks for the recipe!5 stars

    Reply
    • Julia | Happy Foods Tube says

      18/11/2017 at 16:06

      Thank you, Tina!

      Reply
  5. Helene says

    18/11/2017 at 15:32

    Wow gingerbread syrup!!😍
    It’s a perfect aroma for the Christmas season and the feel of Christmas in every season using this gingerbread syrup in our plain crepes and pancakes ..
    Lovely recipe!!
    Thanks a lot for sharing this recipe

    Reply
    • Julia | Happy Foods Tube says

      18/11/2017 at 16:06

      You are welcome, Helene! :)

      Reply
  6. Kyra Eaton says

    22/12/2018 at 02:00

    Thank you so much for publishing this recipe! I followed it exactly and it turned out great. I wanted a deeper and richer flavor to make for Christmas gifts, so on my second batch I added dashes of sea salt and ground cinnamon, 1/4 tsp. lemon juice, and 1 tablespoon molasses. The result was more complex and rounded. I also discovered that if you grate your ginger the syrup gets a little warmer and spicier (which I prefer.) I’m excited to give these away as presents! Thank you so much for this recipe. It’s a keeper!5 stars

    Reply
    • Julia | Happy Foods Tube says

      22/12/2018 at 09:30

      Hi Kyra, thanks so much for finding time to share your tips with us. I love how you tailored it to your needs :) and I will definitely be trying your version!

      Reply
  7. Emily Rose says

    16/12/2019 at 04:31

    I fell in love with gingerbread lattes at Starbucks and this is the perfect solution for my bank account! So good and so many uses! I’m considering adding this to butter and popcorn kernels and then microwaving it to make gingerbread popcorn… I’m dropping at the thought.
    Thanks so much for this recipe, it smells so good and I’m sure it takes just as good :)5 stars

    Reply
    • Julia | Happy Foods Tube says

      17/12/2019 at 10:14

      Thanks so much for finding time to leave the feedback, Emily. I am glad to hear you like the syrup. Enjoy!

      Reply
  8. Kori L Johnson says

    29/11/2021 at 19:01

    My batch turned into a solid sugar? What did I do wrong?5 stars

    Reply
    • Julia | Happy Foods Tube says

      08/12/2021 at 12:09

      Hi Kori. I am not sure but I would say the temperature might have been too high or you might have cooked it too long.

      Reply
  9. Christina says

    02/12/2021 at 00:58

    Do you strain the ginger and spices out after simmering?

    Reply
    • Julia | Happy Foods Tube says

      08/12/2021 at 12:22

      Hi Christina. Yes, you do. I will update the recipe card for a clearer instructions. Sorry about the confusion.

      Reply

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