This is an easy recipe for Homemade Syrup for a homemade gingerbread syrup to make a seasonal Gingerbread Latte. All the cozy flavors you love in gingerbread – molasses, ginger, cinnamon, nutmeg, and cloves – come together in the syrup. Put a little in your morning coffee for a warm holiday drink!
Holiday Gingerbread Latte – Homemade Syrup
Hot cocoa is great for the holidays, but if you are looking for an option to add to your seasonal beverage rotation, a Gingerbread Latte is a cozy treat. And if you are like me, you frequent your local coffee shop during the holidays to get to get a limited time Christmas coffee beverage.
Now, you can make your own at home! And save a few bucks while you’re at it!
This is an easy recipe for a gingerbread syrup that you can add to your morning coffee or latte. The syrup comes together in about 10 minutes, and it like Christmas in a cup!
Homemade Gingerbread Coffee Syrup
The obvious use for this homemade gingerbread syrup is to add to a cup of coffee. But, it could be used in a variety of other ways, if you choose.
- Add to your coffee – of course!
- Spice up hot tea, milk, or cocoa – for a little kick.
- Pour over vanilla ice cream – though I suppose any ice cream flavor would work!
- Make a glaze out of it – add a little powdered sugar and drizzle over your favorite quick bread, cinnamon rolls, or even cookies.
Small Batch Gingerbread Syrup
It wouldn’t be a Butter and Bliss recipe if it wasn’t a small batch. That said, this is an easy recipe to double or triple if you want syrup on hand well after the holidays.
What You Need To Make Gingerbread Syrup
You could make up a batch of the syrup as you need it. Though, I am a big fan of making the syrup ahead of time. This lets all of the flavors mingle and get even more robust.
- Molasses – Unsulphured. I use Grandma’s
- Dark brown sugar – Adds a sweeter Molasses note to the syrup
- Fresh ginger – This can be optional, but I highly recommend it. You can either use fresh ginger root. Or, I have found a frozen alternative (or this brand) that comes in teaspoon size servings – you can find it in your grocery freezer section.
- Ground ginger – Adds to the layers of ginger flavor – since this is a gingerbread syrup!
- Small saucepan
- Jar with a lid – to store your syrup
This year has been a doozy to say the least! It may have been more fitting to end the holiday season with a strong cocktail. But I am more of a coffee drinker. And I wanted to end on what may be the easiest recipe on the blog. 🙂
So, I’m raising my ceramic mug and wishing you all a very Merry Christmas and wonderful holiday season!
Gingerbread Latte – Homemade Syrup
- Small Heavy Duty Saucepan
- 2 tablespoons molasses, unsulphured
- 1/4 cup water
- 2 tablespoons dark brown sugar (light brown sugar, or granulated sugar will work too)
- 1 teaspoon fresh ginger, grated (see Notes)
- 1/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ground cloves
- 1/2 teaspoon vanilla extract
- In a small saucepan, add the molasses, water, brown sugar, and fresh grated ginger. Heat over medium heat until the mix comes to a low boil, and the sugar dissolves.
- Reduce the heat to low and add the ground ginger, cinnamon, nutmeg, cloves, and vanilla. Stir over the low heat for about 1 minute.
- The syrup is ready to be used immediately, or transfer to a glass jar to store in the refrigerator.
- To make a coffee latte – Add 2-3 teaspoons of syrup to 8 ounces of coffee. Add as much or as little syrup to suit your taste. Heat milk of your choice to pour over the top. Or if you have a milk frother – even better to make foamed milk!
- Fresh ginger – This is optional, but I recommend trying it to get a great ginger spice flavor. If you choose to omit it, sub 1:1 for ground ginger.
- Frozen grated ginger – here are two links to the frozen fresh grated ginger I like to use – Dorot, and the store brand at Target.
- Serving size – I recommend starting with 2 or 3 teaspoons of syrup to 8 ounces of coffee.
- Small batch – This recipe can be doubled or tripled.