Go Back
–+ servings
Print

Gingerbread Syrup

Learn to make homemade Gingerbread Syrup using brown sugar, molasses, ginger, cinnamon, cloves and vanilla extract.
Course condiment
Cuisine American
Keyword Gingerbread Syrup
Prep Time 2 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Servings 1 batch
Calories 826kcal
Author Elsie Larson

Equipment

  • 1 syrup bottle
  • 1 strainer
  • 1 simmer pot

Ingredients

  • ⅔ cup brown sugar
  • 1 cup water
  • ¼ cup molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 whole cloves
  • 1 teaspoon vanilla extract

Instructions

  • In a simmer pot, combine all your ingredients and heat on medium heat for around 10 minutes or until the sugar has dissolved completely.
  • Remove from heat and let the syrup continue infusing until it has cooled completely.
  • After it has cooled completely, strain into a syrup bottle. Store in the fridge for two to four weeks.

Notes

    • This recipe is very flexible, so if you are missing one ingredient, try substituting.
    • Homemade syrups last in the fridge for a month or more. You can make a batch and use it all season.
    • This syrup makes an amazing gift paired with a coffee mug and a bag of coffee from your local coffee shop.

Nutrition

Calories: 826kcal | Carbohydrates: 211g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 87mg | Potassium: 1472mg | Fiber: 2g | Sugar: 206g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 328mg | Iron: 6mg