Gingerbread Simple Syrup
Get into the festive spirit by using this gingerbread simple syrup in your favorite holiday coffees, teas, and cocktails!
Ingredients
- 3/4 C Water
- 3/4 C Granulated Sugar
- 3 Tbsp Molasses
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Vanilla Extract
- 2 dashes Nutmeg Optional
Instructions
- Place all ingredients (except the vanilla extract) into a small saucepan over medium heat and stir to combine. Bring contents to a slow boil (avoid a rolling boil), then reduce heat to medium-low. Simmer simple syrup until molasses and sugar have dissolved (about 5-10 minutes), stirring occasionally.
- Remove the gingerbread syrup from the heat and stir in the vanilla extract.
- Allow the syrup to cool completely before storing.
- Transfer the simple syrup to an air-tight container and store in the refrigerator for up to 2 weeks.
Notes
Make sure to shake your syrup before using. This helps to redistribute the spices throughout your gingerbread syrup.
*Optional nutmeg: To add nutmeg or not to add nutmeg? That is the question. If what you love about gingerbread cookies and breads is that sharp spice, I recommend adding up to ⅛ teaspoon of nutmeg. If you don’t want your holiday beverages to have the bold spice from nutmeg (which can be overpowering if a high quantity is used) – use a pinch or skip the nutmeg all together.
*Recipe Substitutions and Variations:
- Use brown sugar. Using brown sugar instead of granulated sugar in gingerbread syrup is a wonderful swap. This will add even more richness and molasses flavor.
- Add additional winter spices. Nutmeg is already listed as an option addition to this syrup. If you love the flavor of clove and/or allspice, add ⅛ teaspoon (or as much as ¼ tsp) of each into your syrup when cooking
Tried this recipe?Let us know how it was!