Homemade Gingerbread Syrup

Full of brown sugar, spice, and everything nice, this gingerbread syrup is a lovely addition to your coffee and cocktails this winter season.

[Disclaimer: This post contains affiliate links, and I will earn a commission if you purchase through those links at no additional cost to you. All thoughts and opinions are my own.]

Jump to Recipe
A small jar of dark gingerbread syrup surrounded by whole spices and ginger root.
An overhead view of a jar of dark gingerbread syrup with a crocheted snowflake and whole spices.

Homemade Gingerbread Syrup

The winter season calls for gingerbread. I love the spicy flavors of cinnamon, ginger, allspice and clove and the deep comforting smell of molasses and brown sugar. Traditional gingerbread cookies are a staple this time of year, but that doesn’t have to be the end of it.

Making your own gingerbread syrup is incredibly simple, and it can be used all season to spice up your coffee, cocktails, or even drizzled on some ice cream. Whip up a batch to share at your holiday get-togethers – everyone will want to know your recipe.

Gingerbread syrup simmering in a pot with fresh ginger and whole spices.

DIY Gifts for the Holiday

Homemade syrups like this one are a special touch to your holiday table and make great gifts to loved ones. In addition to traditional baked goods (like mint chocolate crinkle cookies), there are a lot of lovely pantry staples you can make this winter to give:

A close-up of a silver spoon full of whole allspice berries.

Homemade Gingerbread Syrup

Full of brown sugar, spice, and everything nice, this homemade gingerbread syrup is a lovely addition to your coffee and cocktails this winter season. #gingerbread #holidays #DIY | FeastInThyme.com
Makes about ½ cup of syrup
Prep Time 5 minutes
Cook Time 20 minutes
Infusing Time 10 minutes
Course cocktails, Dessert, syrups
Cuisine American


  • 1 cup brown sugar
  • ½ cup water
  • 2 tablespoons molasses
  • 2 tablespoons fresh ginger sliced thin
  • 1 teaspoon whole allspice berries
  • 1 teaspoon whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick


  • In a small sauce pan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
  • Reduce to medium low and let simmer for about 20 minutes. Once reduced and slightly syrupy, remove from heat and let sit for 10-15 minutes.
  • Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.


Quantity: You can easily double this recipe to make 1 cup of gingerbread syrup by doubling the brown sugar, water, and molasses. There is no need to double the whole spices.

Making Cocktails: This amount of syrup is enough to make 4 Rum Rum Reindeer cocktails (recipe to come).
Keyword christmas, cinnamon, clove, cocktail, gingerbread, holiday, winter
Tried this recipe?Let us know how it was!

Like what you see? Please consider contributing to Feast In Thyme on Patreon, a crowd-funding platform designed to show your support to independent artists, writers, podcasters, and more. Even the smallest donations are more than appreciated, and all monies raised goes toward supporting this website, expanding our skill sets, and – most of all – continuing to build a wonderful community around a love of every day entertaining and delicious recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.