Homemade Gingerbread Coffee Syrup
Gingerbread coffee syrup is delicious and easy to make! It uses simple ingredients and can be whipped up in 5 minutes. It adds the perfect blend of sweet and spiced festive flavoring to any homemade coffee drink.
Ingredients
- 1 cup water
- 1 cup brown sugar packed
- 2 Tablespoons molasses DO NOT use blackstrap molasses
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- generous pinch of salt
- 1 teaspoon vanilla extract to be added after syrup is removed from heat
Instructions
- In a small saucepan, combine water, brown sugar, molasses, pumpkin pie spice, ground ginger, and a generous pinch of salt* over low-medium heat. Don't leave the stove and whisk ingredients together as they melt. *Don't add the vanilla extract until the end.
- Whisk gently over low-medium heat for at least 2 minutes. You don't want the mixture to boil but you do want it hot enough to dissolve the brown sugar and salt. Keep mixing gently so the sugar doesn't burn on the bottom.
- Once all ingredients are dissolved together, remove saucepan from heat. Allow the syrup to mostly cool in the pan. Add the vanilla extract and stir.
- Once mostly cool, pour the syrup into a glass jar or bottle for storage. Allow to completely finish cooling on the counter top before storing in the fridge.
- When ready to use, shake the bottle or jar of gingerbread syrup, pour into your beverage, and enjoy!
Notes
- Molasses - Do not use blackstrap molasses for this recipe or your coffee syrup will be bitter! Use light or dark molasses. Grandma's Original Unsulphered Molasses is a good brand to use.
- Stir, stir, stir - Do not leave this gingerbread syrup while it's on the stove. The sugar can burn if the heat is too high and it needs to be continually gently stirred while the ingredients dissolve. So watch it carefully!
- Add the vanilla extract at the end - Dissolve the brown sugar, molasses, salt, and spices in the water first. Don't add the vanilla extract until the end. Since vanilla extract is alcohol-based it will evaporate if heated and result in a weaker vanilla flavor. Add it at the end after removing the pan from the heat.
- Store in the fridge - Once you make this coffee syrup you can use some right away and store the rest in the fridge for up to a month.
- Consider your container - I'd recommend storing gingerbread coffee syrup in a glass container that's easy to pour. It keeps drips and messes to a minimum. I use a repurposed maple syrup bottle and it works perfectly. Make sure you shake the container before pouring as the spices will settle at the bottom.