Description
This Homemade Gingerbread Syrup is the perfect way to make healthier gingerbread lattes at home! It’s refined sugar-free and sweetened with maple syrup and coconut sugar. So good drizzled on pancakes, waffles, and ice cream!
Ingredients
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1 1/2 cups water
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1/2 cup maple syrup
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1/4 cup coconut sugar
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2 tablespoons unsulfured molasses
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1 tablespoon ground ginger
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon sea salt
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1/4 teaspoon black pepper, optional, leave out for less spiciness
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2 teaspoons pure vanilla extract
Instructions
- In a small saucepan, combine the water, maple syrup, coconut sugar, and molasses. Bring to a simmer, and then add all of the spices.
- Bring to a boil over medium heat and cook for 15 to 20 minutes, or until slightly thickened.
- Remove from the heat and then stir in the vanilla extract. Let cool slightly before pouring to a glass bottle for storage.
- Keep in the refrigerator for up to 1 month.
Equipment
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Notes
How to make a gingerbread latte
Warm milk of choice in the microwave or heat in a frother (this milk frother is the one I use).
If you’re using a milk frother, add 1 to 2 tablespoons of gingerbread syrup to milk while it froths. If heating in the microwave, add the gingerbread syrup after the milk is heated and use a handheld frother or whisk to mix it in.
Top with espresso or coffee and enjoy immediately!
