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!
1½ cups water
½ cup maple syrup
¼ cup coconut sugar
2 tablespoons unsulfured molasses
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon sea salt
¼ teaspoon black pepper, optional, leave out for less spiciness
2 teaspoons pure vanilla extract
- 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.
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!
Keywords: gingerbread syrup, coffee syrup