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!

Course beverage, Breakfast, Dessert, Syrup

Cuisine American

Keyword coffee syrup, gingerbread syrup, homemade, maple syrup, refined sugar-free, spiced

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 46kcal

Author Rachel Conners

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!

Nutrition