Gingerbread Simple Syrup – A delicious gingerbread flavored simple syrup that taste great in everything from gingerbread lattes, your morning cup of coffee, to cocktails.
Gingerbread Simple Syrup
Anyone else super excited for gingerbread season?! Gingerbread is one of my absolute favorite holiday flavors and I love it in just about everything from gingerbread cookies to my coffee. Lately, I have been using a little thing of gingerbread simple syrup that I have on hand and putting it in some cold brew coffee with a bit of cream. It is so tasty and a great way to start the day!
To make your very own gingerbread simple syrup, you need just a few simple ingredients and less than 10 minutes. You can use the gingerbread syrup in so many different drinks and it really adds a nice sweetness and bit of holiday flavor into just about anything.
Now you can buy a similar simple syrup at the store but the cool thing about making it yourself is that chances are, you already have all of the ingredients and it ends up costing a lot less than those you get from the store.
Common Questions About Making Gingerbread Simple Syrup
What do you use gingerbread syrup for?
There are so many things you can use gingerbread syrup for. Here are some of my favorite recipes that use it –
- Gingerbread Latte
- Gingerbread White Russian
- Gingerbread White Hot Chocolate
- Gingerbread Coffee Creamer
Should you refrigerate gingerbread syrup?
Yes! Please keep refrigerated between uses.
How long does simple syrup last?
Simple syrup lasts about 6 months so long as it is kept covered in the refrigerator.
Looking for more simple syrup and sauce recipes? Check these out!
- Vanilla Simple Syrup
- Cinnamon Dolce Simple Syrup
- Peppermint Simple Syrup
- Chocolate Sauce
- Salted Caramel Sauce
- Mint Simple Syrup
- 3/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1/2 cup water
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- In a small saucepan over medium heat, combine all ingredients. Bring to a soft boil and cook until the sugar dissolves, stirring the entire time.
- Transfer to a heat-proof container to cool to room-temperature. Store in refridgerator until ready to use.
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