Gingerbread Syrup | The Rising Spoon

Thursday, December 10, 2020

Gingerbread Syrup

In the mood for a sweet & spicy treat? Fix a batch of gingerbread syrup on the stovetop in about 40 minutes with simple ingredients like water, sugar, fresh ginger, molasses, and whole spices. Drizzle the syrup on pancakes or waffles, use it to make a gingerbread latte, or stir it into fall & winter cocktails for a warming & fragrant kick. (gluten-free, grain-free, dairy-free & vegan)

Gingerbread Syrup (For Coffee, Cocktails, Pancakes & Waffles)

The winter solstice, Christmas, and my birthday are all quickly approaching, and I'd like nothing better than to wrap myself in something warm & soft, curl up by my new space heater (best Costco impulse purchase ever), and relax with a good book (probably Outlander) + plenty of festive food and drink for the rest of the year. 

I'm thinking creamy chicken soup, white chicken chili, one-pot spaghettipeanut butter balls, chocolate dipped shortbread cookiescranberry sangria, spinach & artichoke dip, charcuterie boards & rosemary spiced nuts will do.  

If someone happens to stop by to clean my house or wash all my dishes, I wouldn't complain. Can you relate?

In the meantime, I'll make do with this lovely gingerbread syrup so I can give myself all the Christmas vibes while I finish working on my homemade food gifts & peppermint lip balm.

I have a half batch sitting in my fridge, which I plan to use for maple gingerbread lattes or maybe even hot chocolate over the next several days (I'm currently loving cashew milk for the base). Once that's gone I'll fix another batch to keep in my fridge for homemade gingerbread pancakes & waffles.

Ingredients For Making Gingerbread Syrup

Ingredients For Making Gingerbread Syrup

  • water
  • coconut sugar or brown sugar (I use coconut since it's less sweet, but both have a light molasses flavor which works well in this recipe)
  • unsulphured molasses - like this (not blackstrap, we want this to be sweeter)
  • fresh ginger (for maximum ginger flavor we're going to finely grate the ginger root using a cheese grater rather than slice or chop it)
  • cinnamon sticks (I use Ceylon cinnamon, which has a softer flavor)
  • whole cloves
  • whole allspice berries
  • whole peppercorns
  • ground nutmeg (for the strongest flavor, use freshly grated nutmeg)

Feel free to play around with the spice ratio here, as there are so many different combos you can use to achieve a gingerbread flavor. 

Some folks prefer more cloves & black pepper, others mostly ginger and cinnamon with a bit of allspice & nutmeg. Add more ginger if you like it spicier, and less if you want a sweeter syrup with a hint of spice.

Gingerbread Syrup (For Coffee, Cocktails, Pancakes & Waffles)

How to Make Gingerbread Syrup

The ingredients list is short & the process is simple, so it makes an easy food project (or gift) for just about anyone. 

  1. COMBINE: Add the water, sugar, and molasses to a small saucepan set to medium heat. Stir to mix the molasses into the water, then add the fresh grated ginger and spices. Stir again to incorporate the nutmeg powder into the water so it's not floating on top.
  2. DISSOLVE: As the mixture heats up (this will take a few minutes), give it a few stirs to help dissolve the sugar. 
  3. SIMMER: Once the mixture barely reaches a boil (not a rapid one), reduce the heat to low, cover with a lid, and simmer for about 30 minutes to infuse all the spices in the simple syrup.
  4. STRAIN: Let the mixture cool for 15 minutes, then strain through a fine-mesh sieve (to catch all the solids), into a clean glass jar.  
  5. COOL: Let the gingerbread syrup sit on the counter until completely cool (this will take an hour or more), then cover tightly with a lid and store in the refrigerator. 

A Few Tips & Tricks For Using Fresh Ginger

  • Make sure your ginger is fresh before buying it. It should be firm with a vivid yellow flesh. If it's pale yellow or white underneath the peel, go somewhere else for a different batch.
  • To peel ginger root faster & easier, use a teaspoon instead of a vegetable peeler. 
  • If you have any leftover root after making this syrup, wrap it in plastic and store it in the freezer for later. You can grate or slice ginger straight from the freezer to use in many recipes. 

Gingerbread Syrup (Easy Homemade Food Gift)

Ideas For Using Gingerbread Syrup

Here are a few ideas to get you started (let me know if I missed any good ones):

  • make a maple gingerbread latte (pictured above) with espresso or strong coffee, steamed milk, 3 tablespoons of gingerbread syrup, 1 tablespoon of maple syrup, whipped cream & chopped crystallized ginger 
  • stir 2-3 tablespoons into a hot or iced chai latte
  • add a few tablespoons to a White Russian or Moscow Mule for a spicy kick
  • drizzle it over gingerbread pancakeswafflesFrench toastapple crispbaked applespumpkin piebread pudding, or a Dutch baby
  • mix it into cream cheese frosting for gingerbread muffins, cupcakes, or bread
  • make a gingerbread sundae by drizzling it over vanilla bean ice cream topped with whipped cream, crushed gingersnap cookies & chopped crystallized ginger


gingerbread syrup, recipe, coffee, starbucks, cocktails, pancakes
condiment
American
Yield: 1 cup
Author: Elaina Newton - The Rising Spoon
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Gingerbread Syrup

Gingerbread Syrup

Prep time: 5 MinCook time: 30 MinInactive time: 15 MinTotal time: 50 Min
In the mood for a sweet & spicy treat? Fix a batch of gingerbread syrup on the stovetop with fresh ginger + simple pantry ingredients. Drizzle the syrup on pancakes or waffles, use it to make a gingerbread latte, or stir it into fall & winter cocktails for a warming & fragrant kick. (gluten-free, grain-free, dairy-free & vegan)

Ingredients

  • 1 cup of water
  • 1 cup of coconut sugar or brown sugar
  • 2 tablespoons of unsulphured molasses (not blackstrap)
  • 2 tablespoons of finely grated fresh ginger (I used a cheese grater)
  • 2 cinnamon sticks (I used Ceylon cinnamon which has a softer flavor)
  • 10 whole cloves
  • 1 teaspoon of whole allspice berries
  • 1 teaspoon of whole peppercorns
  • 1 teaspoon of ground nutmeg

Instructions

  1. Peel and finely grate the ginger root using a cheese grater until you have 1-2 tablespoons. (Use one tablespoon if you like it normal and two tablespoons if you like it spicier - I used two). 
  2. Add the water, sugar, and molasses to a small saucepan. Turn the heat to medium and stir to combine. Add the grated ginger, cinnamon, cloves, allspice, peppercorns & nutmeg. Stir again, making sure the nutmeg powder isn’t floating on top.
  3. Heat the mixture for several minutes, stirring occasionally as it steams, in order to dissolve the sugar. When it reaches a low boil, cover with a lid, reduce heat to low, and simmer for 25-30 minutes.
  4. Remove the pan from the heat, uncover, and cool for 10-15 minutes. Strain out the solids through a fine-mesh sieve and pour the syrup into a clean glass jar.
  5. Let the syrup cool completely on the counter, then cover with a lid, and store in the fridge. Consume within one month.
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Created using The Recipes Generator

Adapted from Billy's Favorite Gingerbread Spiced Coffee Syrup

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In the mood for a sweet & spicy treat? Fix a batch of gingerbread syrup on the stovetop in about 40 minutes with simple ingredients like water, sugar, fresh ginger, molasses, and whole spices. Drizzle the syrup on pancakes or waffles, use it to make a gingerbread latte, or stir it into fall & winter cocktails for a warming & fragrant kick. (gluten-free, grain-free, dairy-free & vegan)

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