Homemade Gingerbread Coffee Syrup

Make this homemade Gingerbread Coffee Syrup with just eight simple ingredients in ten minutes for a lighter version of your favorite holiday coffee flavoring! 

We don’t know about you, but Starbucks gingerbread lattes are one of our favorite guilty pleasures during the holiday season. That said, it’s not exactly great for the wallet or the waistline, and we’re all about healthy-ish budget-friendly options around here. 

So, we decided to skip the coffee shop, and make our own gingerbread syrup with slightly better-for-you ingredients. Turns out, it might be even better than the original. Plus, you can whip it up any time of the year – no more waiting for Christmas to enjoy the cozy flavors of your favorite coffee! 

Keep a batch on hand to add to coffee, tea, oatmeal, and more. And give it away as gifts. It’s the perfect way to spread a little holiday cheer!

Ingredients You’ll Need

Below is an overview of the ingredients and instructions to make this DIY gingerbread coffee syrup recipe. Please scroll down to the recipe card below for the complete details! 

• Sweetener – We use a combination of light brown sugar and golden monk fruit sweetener. However, you can omit the monk fruit sweetener, and use more brown sugar if preferred. 
• Molasses – This creates the classic rich, smokey, caramel-like flavor you look for in gingerbread. 
• Spices – Ground ginger, cinnamon, nutmeg, and cloves add extra depth and warmth. If you can find it, you can substitute a pre-made gingerbread spice mix.
• Vanilla Extract – Adds delicious vanilla flavor and enhances the rest of the ingredients. 

Helpful Tools

• Soup Pot
• Whisk
• Mason Jar

How to Make this Gingerbread Coffee Syrup Recipe 

1. Combine. Add the water, sugar, molasses, and spices to a small pot. 
2. Simmer. Whisk the ingredients over medium heat, bringing them just to a simmer. Be careful not to bring to a boil! Remove the pot from the heat immediately. 

Note: If simmered for too long the syrup will become hardened and very crystallized during storage. If this happens, there is nothing wrong with the syrup, you will just not be able to pour it into your drink. Instead, you will have to scoop it out with a spoon, but it will dissolve as it heats! 

3. Whisk. Add the vanilla extract, whisking to combine. 
4. Cool. Let your syrup cool, and use it immediately. Or, store it for later. 

Ways to Use Gingerbread Coffee Syrup

As you might guess, our favorite way to use this gingerbread coffee syrup is in coffee and cold brew. However, it’s also fantastic with: 

• Tea
• Bone Broth Hot Chocolate
• Cocktails and Mocktails
• Ice Cream 
• Oatmeal 
• Protein Pancakes
• Gluten-Free Chocolate Waffles 

Common Questions 

Print Recipe

5 from 1 vote

Homemade Gingerbread Coffee Syrup Recipe

Make this homemade gingerbread coffee syrup recipe with just eight ingredients in ten minutes, and enjoy the cozy flavors of your favorite drink all year long!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Beverage

Cuisine: All American

Keyword: gingerbread coffee syrup, gingerbread syrup for coffee

Servings: 24 Tablespoons (1 1/2 cups)

Calories: 27kcal

Author: Sammi Ricke

Cost: $2.00

Equipment

• 1 small soup pot
• 1 whisk

Ingredients

• 1 cup water
• 1/2 cup light brown sugar, packed
• 1/2 cup golden monk fruit sweetener
• 1/4 cup molasses
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Instructions

• In a small soup pot, add the water, brown sugar, golden monk fruit sweetener, molasses, and spices until smooth.
  1 cup water, 1/2 cup light brown sugar, packed, 1/2 cup golden monk fruit sweetener, 1/4 cup molasses, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg
• Over medium heat, whisk the ingredients together and bring to just a simmer. Do not bring to a boil (see notes). Remove from the heat.
• Whisk in the vanilla extract until combined.
  1 teaspoon vanilla extract
• Once the syrup is no longer hot, pour into a pint-sized mason jar and seal with a lid. Store in the fridge for up to 2 weeks. Stir the syrup with a spoon before adding to coffee or tea as the contents tend to settle.

Video

Notes

Cooking Tips – There is no need to boil the syrup beyond coming up to a simmer. Using monk fruit sweetener reduces the sugar in this recipe. If simmered for too long the syrup will become hardened and very crystallized during storage. If this happens, there is nothing wrong with the syrup, you will just not be able to pour it into your drink. Instead, you will have to scoop it out with a spoon, but it will dissolve as it heats!

Calories are calculated for ½ cup brown sugar and ½ cup golden monk fruit sweetener.

Nutrition

Serving: 1Tablespoon | Calories: 27kcal

Did you enjoy this Gingerbread Coffee Syrup recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!