I hope you’ll find this recipe for gingerbread latte syrup useful throughout autumn and winter, not just the Christmas period when gingerbread fever tends to take over. What is Gingerbread syrup? Store homemade gingerbread syrup for up 1 month refrigerated. Best for storage is a glass bottle for easy pouring or a glass mason jar. The flavor is best as fresh as possible, but it lasts well refrigerated. Ways to use gingerbread syrup Pancakes like Gingerbread Pancakes, Almond Flour Pancakes, Oatmeal Pancakes, Applesauce Pancakes, or Vegan Pancakes Do, however, use your own judgement and adjust the amount used up or down if you find that the gingerbread flavour in your drink is too strong, not strong enough or too sweet for your tastes. In this article, I’ve talked about making gingerbread syrup at home. I hope you’ll enjoy it as much as I do during the holiday season!

If you want to make this syrup within minutes, you can substitute the whole spices for the ground versions. Below, you’ll find more information on the best ways to store your homemade gingerbread syrup: How to store the gingerbread syrup A touch of vanilla is added to bring the whole thing together, and it creates another layer of flavor to the syrup that works perfectly with the rest of the ingredients. Step 1. Put all the ingredients in a small saucepan and stir over medium-low heat to dissolve the sugar. Turn the heat off once the syrup has come to a simmer. Do not boil. This is a highly flavoured gingerbread coffee syrup, so use it sparingly. I find that 30-40ml is sufficient for most drinks. The idea is to add a gentle waft of gingerbread flavour to the drink, not to overpower any other flavours completely.

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This easy gingerbread coffee syrup is intensely flavoured and has been specifically devised to be diluted in drinks. I wouldn’t recommend using it to pour over waffles and pancakes as the flavour is quite punchy. After everything is well combined and hot but not boiling, lower the heat and let it simmer for five more minutes. If you want a more in-depth look, it’s best to scroll down to the recipe. Over there, you’ll find the full recipe. You can also stir a few tablespoons of this syrup into the batter of my Cinnamon + Butterscotch Cake to make a gingerbread cake. Use or omit the butterscotch chips and keep the streusel topping. (This is really good, we've tried it!) And this DIY gingerbread coffee syrup makes a fabulous Christmas gift – edible gifts are always the best in my opinion.

Sugar: I recommend using only dark muscovado sugar in this recipe. It will help deliver a robust flavour and keep the liquid deliciously dark and mysterious. The homemade gingerbread syrup is a great way to start the holiday season and will make for some delicious coffees. Oatmeal like Classic Oatmeal, Everyday Baked Oatmeal, Vegan Oatmeal, Steel Cut Oatsor Overnight Oats I'm sure you can omit the molasses if you don't have it or prefer not to buy it. Your syrup will be a bit thinner and the flavor will be a bit different. In a medium saucepan, combine the sugar and water. Bring to a low boil over medium-high heat, stirring to dissolve the sugar completely. Simmer for 3 minutes, uncovered, stirring occasionally.

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This recipe is also great for use year-round, so you always have different coffee syrup flavors at hand. Do you love to make coffee syrups at home? Then you can have a look below for some more inspiration and recipes on it! More coffee syrups What is gingerbread syrup used for? The most popular way to use it is to flavour drinks. This gingerbread simple syrup is for coffee plus many more beverages and a few recipes too – I’ve included a few ideas at the end of this post. If you’re looking for a yummy spin on your morning coffee this Holiday season, this DIY coffee syrup is IT! I love this recipe because it’s SO easy to make. You probably have most if not all of the ingredients for it in your pantry right now. Heat until dissolved:Heat over medium heat for 15 to 20 minutes, until the spiced flavor is infused. Make sure to adjust the heat to maintain an even low simmer.

This gingerbread syrup is a variation on our brown sugar syrup a liquid sweetener made with equal parts brown sugar and water. Because of its molasses content, brown sugar syrup has a deep flavor with notes of caramel and toffee. Instead of adding molasses to this syrup like a traditional cookie, you can just use brown sugar! The difference is you’ll simmer it with whole spices to infuse a major amount of flavor. Here’s what to do (or jump to the recipe below): It’s best to use muslin cloth or a nut milk bag to strain homemade gingerbread coffee syrup to ensure no gritty pieces of spice remain otherwise they will get into your drinks.

Here’s the simple recipe for my gingerbread flavoured coffee syrup:

Because you will heat the syrup, the whole spices will give off more flavor, thus creating a more delicious syrup. Gingerbread syrup is basically a spiced version of simple syrup which is a heated combination of water and granulated sugar. This recipe is about as easy - you'll combine the ingredients and then heat them so that the sugar dissolves. Jump to:

Turn the heat off and let the syrup cool down slightly before pouring into a jar or container with a lid. Let cool down to room temperature and store in the fridge.Store this recipe in the fridge. I find it lasts a week or two in the fridge. If mold develops on top, discard it. Recipe Tips This collaboration with Scott Slimissimo marries my love of coffee with an incredible product – a stunning coffee machine that creates freshly brewed coffee directly from coffee beans! If I sound a tad enthusiastic it is because I truly am. Let me count the ways I love my Slimissimo… You can use this gingerbread syrup for hot or cold coffee drinks - Add a teaspoon or two to a hot cup of coffee and stir to dissolve. Use this syrup in my Gingerbread Latte recipe.