Gingerbread Syrup

5 from 1 vote

This Gingerbread Syrup is a delicious simple syrup recipe for the holidays. Warm flavors of molasses, ginger and spice give this syrup a festive flavor.

Prep Time10

Cook Time10

Cooling time30

Total Time50

Course: Breakfast, Dessert, Drinks

Cuisine: American, European

Keyword: brown sugar, cinnamon, flavored syrup, ginger, gingerbread, molasses, mulling spices, simple syrup

Servings: ounces

Calories: 97kcal

Author: Kimberly Salem

Equipment

Teaspoon (to peel the ginger)
Knife and cutting board (to chop the ginger)
Medium saucepan
Kitchen scale and/or measuring cups
Large bowl or container (if you are doing the ice bath cooling method)
Glass bottle or other container for storage
Funnel
Large fine mesh strainer

Ingredients

1 knob fresh ginger (2 to 4 inches long)
7 ounces brown sugar (1 packed cup)
8 ounces water (1 cup)
2 Tablespoons molasses
2 ounces mulling spices (¼ cup)
2 cinnamon sticks
1 Tablespoon whole star anise
1 Tablespoon allspice berries

US Customary - Metric

Instructions

Use a regular teaspoon to peel the outer brown part off of the fresh ginger.
Roughly chop up the peeled ginger.
Add the chopped ginger to your saucepan.
Measure and add your brown sugar, water, molasses, mulling spices, cinnamon sticks, star anise, and allspice berries to the saucepan.
Put the saucepan on the stove over medium heat and stir occasionally until the sugar is dissolved.
Keep an eye on the saucepan while it heats, because it has a tendency to foam up when it reaches a boil.
Once the liquid reaches a boil, lower the heat until it is at a simmer.
Let it simmer for 5 minutes, and then remove it to a cooling rack to cool to room temperature.
If you prefer, fill a large bowl with cold water and ice, and put the bottom of the saucepan in the ice water. Stir occasionally until it cools to room temperature (around 5 minutes).
Place your funnel in the neck of your storage bottle or container, and position your fine mesh strainer above the funnel.
Pour the syrup through the strainer and into the storage container. Seal up the container.
You can use the syrup right away, or keep it in the refrigerator for a couple of weeks or up to a month. Discard at any sign of cloudiness or mold.

Nutrition