Gingerbread Syrup for Coffee & Desserts (Starbucks Copycat)

A sucker for coffee syrups that make my homemade brews taste like fancy coffee shop creations, I love experimenting with flavors, especially during the holidays. With a simple, spiced homemade simple syrup, you can easily create a wintery holiday mood and transport yourself to a cozy café, even if it’s just your kitchen.

This Is The Best Gingerbread Simple Syrup Ever!

This recipe for gingerbread simple syrup is not only super simple to make, but it also sounds (and tastes!) super fancy. You’ll make enough syrup for 7–10 drinks (depending on how much sweetness you prefer), and you can prepare it ahead of time. The syrup will store well in mason jars for up to a week in the refrigerator. So if you, like me, love gingerbread cookies and want to add a touch of gingerbread flavor to your coffee, this is the best way to get into the holiday spirit.

Why Do You Need To Make This Recipe

Look, I’ve tried countless syrups, but this one’s a keeper. It’s ridiculously easy to make – I whipped it up while multitasking on a busy morning. What really got me hooked was how perfectly spiced it is. One sip, and I swear it tastes just like those favorite gingerbread cookies my grandma used to bake.

It’s become my secret weapon for transforming an ordinary cup of joe into something extraordinary. As someone who struggles to get into the festive spirit, I’ve found this syrup to be a great way to enjoy my daily coffee during the holidays. The best part? It uses those same spices you’ve already purchased and used for your Thanksgiving desserts. Talk about a win-win!

What Does This Gingerbread Syrup For Coffee Taste Like

I’m not exaggerating when I say this gingerbread syrup for coffee tastes exactly like those deliciously spiced gingerbread cookies we all crave during the holidays. It’s got that perfect twist that’ll make your taste buds dance. When you mix it with your favorite dairy or nondairy milk and coffee, it’s like magic in a mug.

The first time I tried it, I was blown away – it was as if I’d dipped a delicious cookie right into my coffee. I mean, come on, don’t you just love when coffee and cookie flavors come together? It’s a match made in heaven! Honestly, I don’t know anyone who wouldn’t fall head over heels for this combo.

Starbucks Gingerbread Syrup Ingredients

• Water: I use equal parts water and sugar to make this simple syrup. Pro tip: use filtered water for the best taste. If you want a thin syrup, just add a bit more water.
• Sugar: I’ve used a mix of light brown sugar and organic cane sugar, but coconut sugar works great too, as would a granulated sweetener.
• Molasses: Go for unsulphured molasses – it’s a thick syrup that’s rich in flavor and gives that classic gingerbread flavor we’re after. Just avoid blackstrap molasses; it has a more bitter flavor that might overpower the other spices.
• Spices: The magic combo is ground ginger, cinnamon, nutmeg, and a pinch of salt. It’s the perfect combo for that classic gingerbread flavor we all love. Or you can use premixed spice blend.
• Vanilla Extract: I always stir this in at the end. For the most vanilla flavor, splurge on a nice vanilla extract. It really helps bring out that cozy feel you get from sweetened baked goods.

Helpful Equipment

Let me tell you, this ginger syrup for coffee is ridiculously easy to make. You’ll need just a small pan and a whisk to get started. Now, I always use a fine mesh strainer – it’s a game-changer. I’ve used it to strain out those pesky grainy bits that come from the cinnamon.

But hey, if you don’t have one, no worries! You can use cinnamon sticks instead, or just leave it as is if you don’t mind a bit of texture. When it comes time to store the syrup, I swear by mason jars. They’re practical and cute – perfect for gifting too! But if you want to get fancy, there are some pretty syrup jars out there that’ll make you feel like a proper barista. 

How to Make This Best Gingerbread Syrup for Coffee Recipe

First, add the sugar, molasses, ground ginger, cinnamon, nutmeg, salt, and water to a small pan. Grab your trusty whisk and combine everything until it looks like a delicious, spicy mud (trust me on this). Now, bring it to a soft boil – you’ll see little bubbles forming around the edges. 

Immediately reduce the heat to a gentle simmer on medium-low. Here’s where patience pays off: continue to simmer the syrup, whisking occasionally, for about 7-8 minutes. You’ll know it’s ready when it coats the back of spoon like a dream. 

Then, remove it from the heat and add a splash of vanilla extract – this is where the magic happens! If you’re feeling fancy, strain the syrup through a fine mesh sieve. Et voila! You’ve just created the most desired gingerbread syrup that’ll make your coffee sing!

READ: Caramel Syrup

Substitutions & Variations

Here’s the thing about this vegan gingerbread syrup – it’s made up of just a few simple ingredients, most likely pantry staples you’ve already got. And the best part? It’s easily customized! Feel free to add more warming spices if that’s your jam.

• Sugar: I use a combination of light brown sugar and cane sugar, but you can totally use all light brown sugar if that’s what you’re craving. Only have white cane sugar? No problem! Just add a touch more molasses. I’ve even used coconut sugar in place of brown sugar – the flavor is a bit different, more caramelly actually, but it’s sure to be a good replacement.
• Spices: If desired, try using cinnamon sticks instead of ground cinnamon. The addition of cloves, cardamom, or allspice can be really nice and warming too.
• Molasses: Now, there’s no substitution for this one. Just make sure you use unsulphured, not blackstrap. If you want to omit it because you don’t have it or prefer not to buy it, go ahead, but know the syrup will be a bit thinner and the flavor a bit different. You could use a little less molasses or completely omit it and use dark brown sugar for that very molasses flavor.
• Orange zest: Trust me, it’s a great addition if you’re feeling adventurous!

Uses for Gingerbread Syrup & Serving Ideas

Let me tell you, this gingerbread syrup is a game-changer. It’s not just for coffee – I’ve used it to drizzle over oatmeal, jazz up hot cocoa, and even create a killer cocktail. Here are some of my favorite ways to use it:

• I love to add it to my iced coffee on summer mornings, or stir it into hot coffee for a cozy winter treat. It’s fantastic in lattes, hot chocolate, and even tea. Want a festive holiday flavor? Use this syrup in my Gingerbread Latte recipe – it’s to die for!
• Use it as syrup to drizzle over pancakes, waffles, or french toast. It’s heavenly on oatmeal, and don’t even get me started on how amazing it is over ice cream. Talk about an upgrade to your dessert game!
• Looking to make a festive cocktail for Christmas? Add this syrup to a mixture of vodka, plant-based milk, and coffee liquor. It’s like a party in a glass, I promise. Just be careful, it’s so good you might forget there’s alcohol in it!

How to Make a Homemade Gingerbread Latte

1. Warm your milk of choice: Heat your milk of choice (dairy or non-dairy) in the microwave or on the stovetop until warm but not boiling. If you’re using a milk frother, add 1-2 tablespoons of the gingerbread syrup to the milk before frothing. If heating in the microwave, add the gingerbread syrup after heating. If you don’t have a frother, you can use a handheld frother or whisk to froth the milk after adding the syrup.
2. Top with espresso or coffee and enjoy: Pour a shot of espresso or strong coffee into your favorite mug. Top it off with the warm, gingerbread-infused milk. If desired, sprinkle with a little extra cinnamon or nutmeg for an extra touch of holiday cheer. Stir gently to combine, and enjoy your cozy gingerbread latte!

How to Store Homemade Syrups

Allow the syrup to cool completely. I mean it – patience is key here. Once it’s cooled down, store it in an airtight container. I typically use those cute little mason jars, but any airtight container will do the trick.

This syrup will stay fresh for up to 1-2 weeks if stored properly. If you notice any mold develops on top, don’t try to salvage it. Just discard it and whip up a fresh batch. 

READ: Irish Cream Syrup

Tips & Tricks

Alright, I’m about to share some insider secrets that’ll take your syrup-making game to the next level. Pay attention, because these tips are gold!

• Keep in mind, the syrup will continue to thicken as it cools. To avoid overcooking, aim for it to be just thick enough to lightly coat the back of a spoon after you’ve let it simmer for 7-8 minutes. During this time, you’ll notice the sugar dissolves, the spices and molasses incorporate, and the mixture thickens slightly. It’s like watching kitchen alchemy!
• Here’s a crucial step: Allow the syrup to cool completely at room temperature before transferring it to the fridge. This little trick will prevent it from crystallizing. Now, if you’re immediately adding it to a hot drink, no need to wait. But if you’re planning on using it for iced drinks, let it cool to room temperature first. When you’re ready to use it, stir it into your coffee before adding ice. 

Final Words

Whipping up your own gingerbread syrup is like bottling the essence of holiday cheer. It’s a game-changer for coffee lovers looking to add a festive twist to their daily brew. With its perfect blend of sweetness and spice, this homemade concoction transforms ordinary joe into a cozy, indulgent treat. Whether you’re sipping it solo on a chilly morning or sharing it with friends during a holiday gathering, this gingerbread syrup is sure to become your new seasonal obsession. So go ahead, give it a try – your taste buds (and your wallet) will thank you!

Frequently Asked Questions

What is in the gingerbread syrup at Starbucks?

Starbucks doesn’t currently offer a gingerbread syrup, but they do have a Honey Ginger Simple Syrup that features honey, ginger juice, and natural flavors.

What syrup brand does Starbucks use?

Starbucks uses its own brand of syrups, crafted specifically for their beverages.

What is gingerbread syrup made of?

Gingerbread syrup typically consists of water, sugar, molasses, and a blend of warm spices like ginger, cinnamon, nutmeg, and cloves. Some recipes may also include vanilla extract for added depth of flavor.

What flavor is gingerbread?

Gingerbread has a warm, sweet, and slightly spicy flavor profile, predominantly influenced by ginger and cinnamon. The molasses contributes a rich, caramel-like note, while other spices like nutmeg and cloves add complexity.

Why is gingerbread healthy?

Gingerbread itself isn’t inherently healthy due to its sugar and molasses content. However, the spices used in gingerbread, such as ginger and cinnamon, offer potential health benefits like anti-inflammatory properties and digestive support.

Is Starbucks gingerbread syrup vegan?

As Starbucks doesn’t offer a gingerbread syrup, it’s difficult to say definitively. However, their Honey Ginger Simple Syrup likely isn’t vegan as it contains honey.

What does gingerbread syrup taste like?

Gingerbread syrup captures the essence of gingerbread cookies in liquid form. It’s warm, sweet, and subtly spiced, with notes of ginger, cinnamon, molasses, and often a hint of vanilla.

What can I use gingerbread syrup for?

Gingerbread syrup is incredibly versatile. It’s delicious in coffee drinks like lattes and mochas, as well as in cocktails, over pancakes or waffles, drizzled on ice cream, or even added to oatmeal for a festive twist.

What is molasses?

Molasses is a thick, dark syrup that’s a byproduct of sugar refining. It has a distinct, robust flavor that’s both sweet and slightly bitter.

What can you substitute for molasses?

If you don’t have molasses, you can try substituting it with dark corn syrup, honey, or maple syrup. However, keep in mind that these substitutes will alter the flavor of the gingerbread syrup.

What spices are in gingerbread?

The classic gingerbread spice blend includes ginger, cinnamon, nutmeg, and cloves. Some recipes may also call for allspice or cardamom.

How long does simple syrup last in the fridge?

Homemade simple syrup can typically last for up to two weeks in the refrigerator when stored in an airtight container.

HELP! My gingerbread syrup is too thick?

If your gingerbread syrup is too thick, simply reheat it gently on the stovetop and add a small amount of water until it reaches your desired consistency.

Can I use this syrup to make an iced drink?

Absolutely! Gingerbread syrup is a delicious addition to iced coffee, cold brew, or even festive holiday cocktails. Just be sure to let the syrup cool to room temperature before adding it to cold drinks to prevent clumping.

Gingerbread Syrup for Coffee

Recipe by Raise Your GlassCourse: SyrupsCuisine: American

Servings

1

cup

Prep time

2

minutes

Cooking time

8

minutes

Calories

85

kcal

Total time

10

minutes

Indulge in the warmth of the holidays with every sip of your coffee. This homemade gingerbread syrup infuses your brew with the comforting flavors of cinnamon, ginger, and molasses, creating a cozy and festive experience.

Ingredients

• ½ cup Packed Light Brown Sugar

• ¼ cup Organic Cane Sugar

• 2 tablespoons Unsulphured Molasses

• 1 teaspoon Ground Ginger

• ½ teaspoon Cinnamon

• ¼ teaspoon Nutmeg

• Pinch of Kosher Salt

• ¾ cup Water

Directions

• First, add the sugar, molasses, ground ginger, cinnamon, nutmeg, salt, and water to a small pan. Grab your trusty whisk and combine everything until it looks like a delicious, spicy mud (trust me on this). Now, bring it to a soft boil – you’ll see little bubbles forming around the edges.
• Immediately reduce the heat to a gentle simmer on medium-low. Here’s where patience pays off: continue to simmer the syrup, whisking occasionally, for about 7-8 minutes. You’ll know it’s ready when it coats the back of spoon like a dream.
• Then, remove it from the heat and add a splash of vanilla extract – this is where the magic happens! If you’re feeling fancy, strain the syrup through a fine mesh sieve. Et voila! Allow to cool the syrup. You’ve just created the most desired gingerbread syrup that’ll make your coffee sing!

Notes

• Allow the syrup to cool completely. I mean it – patience is key here. Once it’s cooled down, store it in an airtight container. I typically use those cute little mason jars, but any airtight container will do the trick.
• This syrup will stay fresh for up to 1-2 weeks if stored properly. If you notice any mold develops on top, don’t try to salvage it. Just discard it and whip up a fresh batch.