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!
Servings: 24 Tablespoons (1 1/2 cups)
Calories: 27kcal
Cost: $2.00
Equipment
- 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
