Gingerbread Syrup
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!
Servings 16
Calories 46kcal
Equipment
- Swing-Top Bottles
Ingredients
- 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
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.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
- 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.2 teaspoons pure vanilla extract
- Keep in the refrigerator for up to 1 month.
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!