Gingerbread Coffee Syrup
Gingerbread coffee syrup makes for a sweet holiday-flavored addition to your morning latte, or your afternoon happy hour! Flavored with ginger, cardamom, and allspice, this syrup melts effortlessly into coffee, whether you make yours with or without the optional splash of vodka.
Gingerbread coffee syrup combines all the best holiday spices into one gingersnap-flavored syrup.
It may remind you of popular syrups from Starbucks or torani, but this gingerbread syrup has an optional twist that really sets it apart: you can add a tablespoon of vodka to help preserve the syrup, making this the perfect coffee syrup for your after-dinner night cap.
About this gingerbread coffee syrup
Adding a splash of gingerbread coffee syrup to your drink will be your new favorite morning routine! Comforting, flavorful, and long-lasting, this coffee syrup takes only 5 minutes to make but lasts for months.
Gingerbread coffee syrup also makes a great gift! It has a long shelf life, can be packaged in a festive bottle, and has so many uses, from hot or iced lattes to evening cocktails.
You can also adapt this recipe to make it sugar-free, so you can save a few extra calories for those delicious holiday cookies. Simply swap the sugar for stevia or your favorite sugar substitute. Bonus points if you enjoy this gingerbread coffee syrup while snacking on a Christmas cookie!
Once you try a splash of this syrup in your morning joe, you’ll be sure to keep a generous stash on hand. And don’t say we didn’t warn you: if you gift this syrup once, your friends and family will be sure to ask for it again and again!
What’s in gingerbread coffee syrup
- granulated sugar
- ground cinnamon
- ground ginger
- ground nutmeg
- ground allspice
- dried clove, whole
- ground cardamom
- lemon juice
How to make gingerbread syrup
Put all ingredients into a pot and bring to boil over medium high heat.
Reduce heat to medium-low and simmer for 10 mins–until sugar is completely dissolved.
Strain through a very fine sieve or tea/coffee filter
Fill your sterilized bottles while syrup is still hot.
How to make this simple syrup your own
- You can adjust the spices to your taste, maintaining the ratios of spices to liquids.
- If you plan to gift this syrup, look for festive glass bottles that can be reused.
- This syrup makes a great addition to a coffee gift basket--include your favorite coffee, a cute mug, and this syrup.
- You can also add this syrup to a happy hour gift basket. You could include coffee, vodka, and coffee liqueur.
Make Ahead Ideas
- Make sure your bottles are very clean and the sugar is completely dissolved so your sugar does not crystalize. If your syrups crystalizes, just heat it up and try again!
- Adding the lemon juice is important to preserve the syrup. It will help to avoid molding.
- The syrup will stay good for around 4 months if filled up hot. If you want it to last longer add 1 tablespoon of vodka after cooking.
- If you let it cool down before filling it up it will last around 3 weeks in the fridge.
Store opened syrup in the fridge.
More beverage recipes
Get the Recipe: Gingerbread Coffee Syrup
- 1 cup water 8.6 ounces/240ml
- 1 ¼ cup granulated sugar 8.6 ounces/240 grams
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 dried clove whole
- ¼ teaspoon ground cardamom
- 1 teaspoon lemon juice
- Clean and sterilize a bottle that can contain at least 10 ounces or two small ones (note 1) and set aside.
- Put all ingredients into a pot and bring to boil over medium high heat.
- Reduce heat to medium – low and simmer for around 10 minutes until sugar is completely dissolved (note 2), stirring occasionally.
- Strain through a very fine sieve or a tea/coffee filter.
- Fill still hot into the bottle (note 3) and keep in the fridge once opened.
- Makes about 10 ounces.
- It´s important that the bottle is very clean, otherwise the syrup can turn bad or crystallize. You can easily sterilize the empty glass bottle in the microwave. Just fill it with a bit of water and microwave until the water is boiling. Then microwave another 60 seconds. On the stove bring water in a big pot to boil, add the glass bottles with the lid (if also glass or metal) and boil for 10 minutes. Drain and put bottles on a clean towel.
- The sugar needs to be completely dissolved to prevent crystallization
- Be cautious and work very cleanly. Just one sugar crystal can cause the syrup to crystallize Adding the lemon juice is important for the preservability. It will help to avoid molding.