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Gingerbread Coffee Syrup: Easy Holiday Morning Recipe

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This quick and easy gingerbread coffee syrup turns an ordinary cup of coffee into a festive holiday treat. Made with simple pantry ingredients like brown sugar, molasses, and fresh ginger, it’s perfect for Christmas mornings, cocktails, or drizzling over pancakes.

Ingredients

Scale
  • 1 cup packed brown sugar
  • 1/4 cup unsulphured molasses
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup water
  • Pinch of salt

Instructions

  1. Grate the ginger: Peel about a 2-inch piece of fresh ginger using a spoon, then grate it finely with a microplane or box grater to get 2 tablespoons.
  2. Combine ingredients: In a small saucepan, add 1 cup water, 1 cup packed brown sugar, 1/4 cup molasses, and the grated ginger. Stir with a wooden spoon.
  3. Add the spices: Sprinkle in 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of salt. Stir to combine.
  4. Bring to a simmer: Place the saucepan over medium heat and stir occasionally until it reaches a gentle simmer (small bubbles around the edges), about 4-5 minutes.
  5. Simmer and infuse: Reduce heat to low and cook for 8-10 minutes, stirring every minute, until the syrup thickens slightly and coats the back of a spoon.
  6. Remove from heat: Take the saucepan off the heat and let it cool for 2-3 minutes.
  7. Strain the syrup: Pour the syrup through a fine-mesh strainer into a heat-safe bowl or jar, pressing with a spoon to extract all liquid. Discard solids.
  8. Stir in vanilla: Add 1 teaspoon vanilla extract to the strained syrup and stir gently.
  9. Cool and store: Let the syrup cool to room temperature, then transfer to a glass jar. Seal tightly and refrigerate.

Notes

For best flavor, use fresh ginger and unsulphured molasses. The syrup thickens as it cools; if too thick, add a tablespoon of warm water. Flavors deepen after a day in the fridge. Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition

Keywords: gingerbread syrup, coffee syrup, holiday recipe, Christmas syrup, homemade syrup, gingerbread latte

Find it online: https://bakebelle.com/gingerbread-coffee-syrup-easy-holiday-morning-recipe/