This is an easy recipe for 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!
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.
2 tablespoons molasses, unsulphured, 1/4 cup water, 2 tablespoons dark brown sugar, 1 teaspoon fresh ginger, grated
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!
Notes
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.