This Starbucks Copycat Gingerbread Syrup is perfect to get into the holiday spirit! It's sweet, warming, and tastes just like a gingerbread cookie. You can use this simple syrup for coffee, tea, hot cocoa, pancakes, and more!
Starbucks holiday drinks are coming and gingerbread syrup is a staple!
As much as I do love to indulge in a Starbucks coffee every once in a while, I'm trying to save money and spending $7 to $8 on a latte is not helping my wallet.
This gingerbread simple syrup is made up of minimal ingredients that you probably already have in your pantry.
If you love this recipe, try this Vegan Pumpkin Spice Simple Syrup.
This homemade gingerbread syrup is made with brown sugar, molasses, and ground ginger and cinnamon. It's easy, cozy, and so festive!
Tastes exactly like a gingerbread cookie!
Water: You will want to use equal parts water to sugar to make simple syrup.
Molasses: Unsulphered molasses is a thick syrup that is rich in flavor and will give us that classic gingerbread flavor. Avoid blackstrap molasses which has a more bitter flavor.
Spices: Ground ginger, cinnamon, nutmeg, and a pinch of salt is the perfect combo to nail that classic gingerbread flavor.
See recipe card for quantities.
This gingerbread simple syrup is very easy to make. You will need a small pan, a whisk, and a fine mesh strainer.
A fine mesh strainer is used to strain out the grainy bits that come from the cinnamon.
If you don't have one, you can use cinnamon sticks instead or leave it how it is if you don't mind the texture.
How to Make This Recipe
Skip the line at Starbucks and make a warm and spiced gingerbread cookie inspired drink in the comfort of your own home!
Notes of ginger, caramelized brown sugar, and molasses create the most perfect festive Christmas drink!
The full written recipe is in the recipe card below.
Step 1: Add the brown sugar, cane sugar, molasses, ground ginger, cinnamon, nutmeg, salt, and water to a small pan.
Step 2: Whisk to combine.
Step 3: Bring to a soft boil and then immediately reduce to a simmer over medium-low and continue to simmer the syrup while whisking occasionally for 7-8 minutes or until it coats the back of spoon.
Step 4: Remove from the heat and strain the syrup using a fine mesh sieve if desired.
Note: The syrup will continue to thicken while it cools. Once completely cooled down, store it in an airtight container in the refrigerator. Use to sweeten coffee, tea, lattes, drizzle over pancakes, and more!
Substitutions & Variations
This vegan gingerbread syrup is made up of a few simple ingredients that are often pantry staples but can be easily customized to add even more warming spices!
Sugar: I use a combination of light brown sugar and cane sugar but you can use all light brown sugar if desired. If you only have white cane sugar, add a touch more molasses.
Spices: If desired, you can use cinnamon sticks instead of ground cinnamon. The addition of cloves, cardamom, and allspice would be nice and warming as well.
Molasses: There is no substitution for molasses. Make sure to use unsulphered and not blackstrap.
Add-ins: Orange zest would be a great addition as well!
Gingerbread syrup isn't just for coffee! It can be used as a drizzle over oatmeal, in hot cocoa, or in a cocktail.
Use in drinks: Add to iced coffee, hot coffee, lattes, hot chocolate, and tea for a festive holiday flavor.
Make a cocktail: Make a festive cocktail for Christmas by adding this syrup to a mixture of vodka, plant-based milk, and coffee liquor.
Allow this Christmas-inspired syrup to cool completely and store in an airtight container for up to 1-2 weeks.
Tips & Tricks
The syrup will continue to thicken as it cools. Avoid overcooking the syrup. It should be thick enough to lightly coat the back of a spoon.
Allow the syrup to cool completely at room temperature before transferring it to the fridge. This will prevent it from crystallizing. It can be immediately added to a hot drink but please allow it to cool to room temperature before adding it to iced drinks or stir it in the to the coffee before adding ice.
Frequently Asked Questions
Yes, the syrup is indeed dairy-free and vegan-friendly. Make sure you swap the dairy milk with a plant-based option.
This syrup tastes just like a gingerbread cookie!
This syrup recipe is delicious in coffees, lattes, teas, hot cocoa, or even drizzled over pancakes, french toast, or waffles.
More Coffee Recipes
Gingerbread Syrup (Starbucks Copycat)
- ½ cup Packed Light Brown Sugar
- ¼ cup Organic Cane Sugar
- 2 tablespoons Unsulphured Molasses
- 1 teaspoon Ground Ginger
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- Pinch of Kosher Salt
- ¾ cup Water
- Add the brown sugar, cane sugar, molasses, ground ginger, cinnamon, nutmeg, salt, and water to a small pan. Whisk to combine.
- Bring to a soft boil and then immediately reduce to a simmer over medium-low and continue to simmer the syrup while whisking occasionally for 7-8 minutes or until it coats the back of spoon.
- Remove from the heat and strain the syrup using a fine mesh sieve if desired. The syrup will continue to thicken while it cools.
- Allow to cool and then store in an airtight container in the refrigerator for 1-2 weeks. Enjoy!
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