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Gingerbread Spiced Syrup recipe

Gingerbread Spiced Syrup recipe

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  • Dish type
  • Dessert

Honey, water, sugar, ginger, cinnamon, cloves, allspice, peppercorns and nutmeg are simmered together to create this wonderful ginger syrup. Use on cakes, ice cream, in coffee or whatever you fancy.

52 people made this

IngredientsServes: 16

  • 250ml water
  • 200g caster sugar
  • 1 tablespoon honey
  • 1 (2.5cm) piece fresh root ginger, sliced
  • 1 cinnamon stick, broken into large pieces
  • 8 whole cloves
  • 1/2 teaspoon whole allspice berries
  • 1/2 teaspoon whole peppercorns
  • 1/2 teaspoon ground nutmeg

MethodPrep:2min ›Cook:30min ›Ready in:32min

  1. In a saucepan over medium-high heat, combine water, sugar and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns and nutmeg; bring to the boil. Reduce heat, cover and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve or double layer cheesecloth.

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Reviews & ratingsAverage global rating:(45)

Reviews in English (39)

Loverly in coffee. Will make again.-16 Sep 2010

by Tanaquil

Update: I have made this recipe several times now. Last year I bottled this and gave it away as Xmas presents. I started adding a tablespoon of Brandy to it. It is soooo good! Highly reccommended! Original review: I saw this recipe on the community reviews and just had to try it! It is simmering on the stove and making the house smell so good! So for smell alone, I am rating it 5 stars. Will update about taste. Thanks for the great autumn recipe! Taste update: This was great! I poured this into an afternoon cup of coffee. Wow! A taste sensation! Try this, you won't be disappointed!-18 Oct 2006


This was ok for a homemade syrup. I didn't think there was enough "gingerbread" flavor in the beginning so I crushed the ginger a little and that help release more flavor. I left the ginger, cinnamon and cloves in the syrup and put it in a mason jar. I had to used ground allspice, which was fine. We used this in our coffee along with some half and half and it made a nice treat. Thanks for sharing.-21 Nov 2004

Make Gingerbread Flavored Coffee Syrup

This flavourful gingerbread coffee syrup is the perfect, festive addition to your morning latte. It also makes a great gift for a coffee lover! The syrup is so simple to make and tastes delicious.

This blog post is part of a seasonal blog hop - Seasonal Simplicity - hosted by The Happy Housie. Make sure to check out all of the other Christmas drink recipes from my blogging friends linked at the bottom of this post!

If you're looking for a yummy spin on your morning coffee this Holiday season, this DIY coffee syrup is IT! I love this recipe because it's SO easy to make. You probably have most if not all of the ingredients for it in your pantry right now.

You can either add this to your black coffee, and then top it off with some whipped cream, or you can add it to your milk before steaming it for a latte.

This coffee syrup also makes a great gift. Put it in a cute mason jar and tie a bow around the lid. Add it to a coffee themed gift basket, and give it to your friend or neighbour!

It also makes a cute addition to your Christmas themed hot cocoa or coffee bar:

Gingerbread Spiced Syrup

Use this to spice up coffee, tea, apple cider. Add a tablespoon to your favorite beverage, whipped cream or brush it on fresh muffins or cakes. Drizzle over yogurt, oatmeal or pancakes. Keep as a simple syrup to spruce up your cocktails for Christmas parties and New Year’s Eve. Simply wonderful!


  • 2 cups Water
  • 2 cups Raw Cane Sugar Or 1 Cup Pure Maple Syrup Or 2 Teaspoons Stevia
  • 1 piece Fresh Ginger Root, 2 Inches Long, Sliced Thin
  • 2 whole Cinnamon Sticks
  • 20 whole Cloves
  • 20 whole Allspice Berries
  • 1 teaspoon Ground Nutmeg
  • ½ teaspoons Whole Peppercorns


1. In a medium saucepan over medium-high heat, combine water and sugar (or other sweetener of your choice). Stir in ginger, cinnamon stick, cloves, allspice, nutmeg and peppercorns.

2. Bring to a boil, reduce heat to low and cover. Simmer for 30 minutes.

3. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer of cheesecloth to remove the ground nutmeg and peppercorns, etc. Store in glass jars.

4. Use to spice up coffee, tea, apple cider. Add a tablespoon to your favorite beverage, or use it in whipped cream, or brush it on muffins or cakes. Drizzle it on yogurt, oatmeal, or pancakes. Simply wonderful!

How to make gingerbread spiced nuts:

You’ll want to start with raw, unsalted nuts as you’ll season and roast them yourself. You can use gingerbread spices on any combination of nuts you like but I always include pecans or walnuts because their cracks and crevices are the perfect place for the sweet and spicy coating to cling to.

The nuts are quickly tossed in a simple mixture of coconut sugar, maple syrup and warming spices before being baked in the oven until crisp and toasty. As they cool a thin, crunchy glaze hardens around the nuts, creating a candy-like coating that’s lightly sweet and spicy.

The candied nuts can be eaten as is or used to top salads, soups, roasted vegetables or desserts. Sweet, spicy and salty, they are just the sort of thing you’ll be tempted to polish straight off the pan. It’s the kind of recipe you can easily make for holiday gift giving as well as for everyday snacking.

Homemade Gingerbread Syrup

Guys, I am super excited to share with you this gingerbread syrup recipe today. You know why? Well, because it tastes and smells like Christmas!

When I think about Christmas, first I think of are Christmas Cookies and any gingerbread flavored goodies (like Gingerbread Ice Cream, Gingerbread Hot Chocolate or Gingerbread French Toast).

Then I start thinking about homemade edible Christmas gifts. I don’t know about you but I love them! I love making them as well as getting them!

Now when I feel extra creative I check out some gift wrapping ideas on the Internet and try to make my own as well.

I hope you don’t feel like it’s way too early to be thinking/talking about the best holidays of the year because to me it is not!

We need to prepare and get organized so if you are planning on making DIY Christmas Gifts, this homemade gingerbread syrup should be on your list.

Uses for gingerbread syrup:

  • Pour it over pancakes, crepes, French toast
  • Add it into your hot chocolate, tea or coffee
  • Serve it with ice cream to get into festive mood

Gingerbread syrup ingredients:

  • Cinnamon Sticks
  • Allspice Berries
  • Ginger
  • Brown Sugar
  • Cloves

It’s important that the sugar is brown to get the brown color. It does not matter what type of brown sugar you use – it is entirely up to you.

While you could get away with omitting allspice berries or cloves, omitting ginger is not a good idea. It gives the syrup its ginger-bread flavor. Also use fresh ginger, not ground ginger.

Are you wondering how to make gingerbread syrup? Well, you might be surprised but it’s easier than you think. I have the perfect recipe here and after a few trials and errors I would say this one is it!

Bring water and sugar to a boil and add all the ingredients. I usually stir the sugar around until it’s dissolved. Cinnamon, allspice and cloves go in whole. When it comes to ginger – you will need to peel it and slice thinly. Simmer this for about 20 minutes or until the syrup is infused with all those spices.

To check if your gingerbread syrup is ready, simply taste it. If you are happy with its flavor, then you are done. By the way, its consistency will be similar to maple syrup.

How to store gingerbread syrup?

Keep it in the fridge. This Christmas syrup will keep for up to 2 weeks, when stored properly.

If you decide to give this as a gift then make sure you sterilize your jars/bottles as well as lids before pouring the syrup in.

  1. Put the sugars, spices and 600ml cold water in a pan. Heat gently for 5 mins, stirring until the sugars have dissolved.
  2. Bring the mixture to the boil, then simmer, without stirring, for 15-20 mins until syrupy. Leave to cool completely, then stir in the vanilla extract.
  3. Pour into hot sterilised bottles and seal. Write a gift label, best-before date and storage instructions on the back, and tie onto the bottles with string. Shake well before adding to coffee or hot chocolate, or pouring over pancakes, waffles or ice cream.

Tip: To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ingredient notes

  • Ginger: If you want to make your spice mix milder, you can cut the ginger amount in half. You can also make it even more gingery by adding an extra teaspoon or two of ginger, but it already packs a punch as is, so be careful with this.
  • Cardamom/coriander: These are completely optional, but they are traditional in especially German gingerbread spice varieties. I think they can add a great depth of flavor, but I frequently make the mix without and it’s still perfectly delicious.
  • Nutmeg: Make sure to measure the nutmeg carefully and don’t add too much of it. It really makes the Gingerbread inedible if you overdo it.
  • Allspice/cloves: If you are missing one of these, you can just double the amount of the other in its place. If you’re missing both, you can try using pumpkin spice mix if you have that on hand. Else, feel free to leave them out and replace them with more cinnamon – your spice mix will have less flavor though.
  • Extras: If you like very traditional/German Gingerbread, feel free to add a few pinches of ground white pepper to the mix.

Quick Navigation

  • Flour, baking soda, and eggs: The foundation of all great bread and cake recipes starts with these ingredients right here!
  • Buttermilk: This helps to bind everything together, add moisture, and a little bit of tartness to complement the sweetness.
  • Butter: Butter gives this gingerbread loaf recipe extra richness and moisture.
  • Spices: Gingerbread needs to be full of warm spicy flavor! I added ginger, cinnamon, allspice, and cloves. It really tastes just like Christmas!
  • Molasses: Molasses is a sweet, sticky, dark syrup that gives this gingerbread loaf an amazing depth. There is nothing quite like molasses!
  • Brown sugar: Brown sugar is used instead of white to give sweetness and an extra caramel flavor.

Use both crystallized and ground ginger to up the spice of these delicate gingerbread cookies. They're light as angels.

A light hand with the molasses and a heavy hand with freshly grated ginger give this light, moist cake a distinct flavor and tenderness.

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Gingerbread Granola

It’s no wonder my dear mom always complained about my messes. “But I just cleaned that!” she’d say with a long sigh. I was a hands-on kid, always coming up with grand schemes for new projects and taking over the kitchen table just before dinner. I was a little tornado who paid no heed to the clean-up required in my aftermath.

These days, I am just a grown-up version of that little tornado, stretched to 5 feet and 7 inches tall but no less destructive. Just yesterday, in the process of making this granola, I managed to absent-mindedly spill half a bottle of vanilla extract in the kitchen, and thirty minutes later, a half cup of coconut flakes all over the sunroom. At least my assistant helped clean up the latter. I then piled up granola bowl dishes in my sink and promptly sprayed fresh pomegranate juice all over my just-cleaned countertops.

I now understand why my mother always complained that cleaning up after myself could be a full-time job. It’s the truth. Speaking of which, I’m now accepting applications for interns.

I promised you this granola three whole weeks ago and thought I just might manage to get it to you in time for the weekend. It would be a great way to spend a few minutes of down time on a leisurely Sunday afternoon, and the resulting batch will make plenty for hurried breakfasts during the work week. It’s full of my favorite winter-time ingredients—warming spices, candied ginger, pecans and maple syrup—and irresistibly crisp-ity crunch-ity.

Vegan Gingerbread Latte

The Spruce / Allyson Kramer

Vegans and carnivores alike will swoon over this comforting latte. It's simple to whip together and is chock full of good for you ingredients, but still tastes amazing! You can also make it with dairy ingredients if you're not feeling the vegan vibes.