After several years of riding on the coattails of other recipes, I’m finally giving this Gingerbread Syrup recipe a refresh with new photos and a blog post to call home. I love using this yummy spiced holiday syrup in several of my recipes, including this oatmeal and this high protein latte. You can even bottle it up and give it as a gift this holiday season!
serve it with:
Gingerbread White Russian
This fun holiday twist on a classic cocktail is so easy thanks to my Gingerbread Syrup.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Gingerbread Syrup recipe:
- Molasses – Don’t use blackstrap molasses here, it’s more bitter than the regular stuff and won’t taste good in this recipe.
- Sugar – I used regular granulated sugar, but brown sugar works too. The difference between brown sugar and regular is that brown sugar has molasses in it. Since you’re using a bunch of molasses anyways, it really doesn’t make a difference which one you use. Maple syrup would work too, but will change the flavor.
- Water
- Ginger – I highly recommend using the fresh stuff, but you can use ground ginger in a pinch.
- Spices – Again, I highly recommend using whole spices rather than ground stuff. Using too many ground spices will make the syrup gritty.
To Reduce or Not to Reduce?
You might be tempted to let this syrup continue to simmer on the stove and reduce further for a thicker syrup, but let me caution against doing that. Because this recipe uses so much molasses, reducing it more than you need to in order to impart the spice flavors can lead to a bitter syrup. That’s why the recipe calls for removing it from heat and allowing it to rest with the whole spices for longer – this way you get maximum spice flavors with minimal reduction of the liquid.
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Gingerbread Syrup
Ingredients
- 1/2 cup molasses, (4 fl oz)
- 1/2 cup water, (4 fl oz)
- 1/2 cup granulated sugar, (100 grams)
- 4 cinnamon sticks, (or 1/2 tsp ground)
- 4 whole cloves, (or 1/4 tsp ground)
- 2 whole nutmeg pods, cracked in half, (or 1/4 tsp ground)
- 2" knuckle fresh ginger, peeled and roughly sliced, (or 1 tsp ground)
Instructions
- Add all ingredients to a small pan and bring to a boil over medium heat. Lower heat to low and simmer for 10 minutes. Remove from heat and rest for another 10 minutes.
- Strain out spices if using whole spices instead of ground and allow to cool. Store leftovers in an airtight jar or bottle in the refrigerator.
Tips & Tricks
- This recipe yields a total of about 1 1/4 cups.
- Molasses: Be sure to use regular molasses instead of blackstrap, which is too bitter for this recipe.
- Storage: Store in an airtight jar or bottle in the refrigerator for up to 3 weeks. The syrup will thicken further as it cools and can be reheated for 10-15 seconds in the microwave to help loosen it up.
- Nutrition: Scan the barcode below or search for “Peanut Butter and Fitness Gingerbread Syrup 2025” to log this food in My Fitness Pal.
Nutrition Information
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