Gingerbread Spice Syrup {For Homemade Gingerbread Lattes}

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DSC_6062(small)This adorable red snowflake mug was an early Christmas gift from my sweet mom – it’s my new favorite! :)

I am so looking forward to the next three days.

We’re a little early this year, but today Mike and I are doing our annual Christmas Godfather tradition. (And yes, I know that’s weird and that The Godfather has nothing to do with Christmas. Try telling that to Mike, lol.)

We’ll be roasting chestnuts, and spaghetti marinara is on the menu.

DSC_6054(small)Anyone else see the Christmas tree design in the whipped cream? I would love to be able to say that it was purposeful, but I actually just noticed it when I was looking over my pictures on the computer! Really, I probably wouldn’t have been able to do it if I had been trying, lol.

Tomorrow we’re having our Christmas Eve appetizer party at my parents’ house.

On Christmas morning we’re having brunch at my parents’, and in the evening Mike and I are hosting an intimate dinner party with friends, which I’m excited about. I’m thinking of either making roast beef dinner with a few sides, or instead making a French beef stew like Carbonade à la Flamande or Daube de Boeuf. And then for dessert perhaps Crème Brûlée…or maybe I’ll just make it a little easier and pick up a few treats from a local pastry shop ahead of time (I won’t tell if you won’t, lol!). (Wish I had time to make homemade Profiteroles like I did last year!)

I’m getting ahead of myself though – back to this syrup.

This spicy festive syrup is going to be my Christmas morning treat for my family in the form of gingerbread lattes. We made homemade eggnog lattes on Thanksgiving and they were a huge hit so why not make it a tradition?


Gingerbread Spice Syrup {For Homemade Gingerbread Lattes}
Prep time: 
Cook time: 
Total time: 
Yield: 1½ cups of syrup
  • 1½ cups water
  • 1¼ cups sugar
  • 1 tablespoons ground ginger
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  1. Combine all ingredients except the vanilla in a medium saucepan.
  2. Bring to a boil over medium heat, then turn heat down slightly and simmer until slightly thickened (to about the consistency of maple syrup), about 10 to 15 minutes. Swirl the saucepan as necessary to help the sugar dissolve, but don’t stir.
  3. Once thickened, turn off heat and add the vanilla.
  4. Cool, and then pour into a lidded glass jar for storage.
Recipe inspired by and adapted from this recipe.

Storage: I store the syrup in a glass jar at cool room temperature and it keeps at least 10 days.

Serving Suggestions: Use this syrup to make gingerbread lattes, or as a topping for oatmeal, pudding, ice cream, waffles, pancakes, french toast, etc.
Nutrition Information
Serving size: 2 tablespoons

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  1. says

    Moms are great and so are you Faith for hosting friends over the busy Holiday period.
    BTW…crème brûlée is one of my top 5 favs…thus, a spirtual setting shall be placed for me too at your table…n’est-ce-pas? LOL

    Faith…Merry Christmas to you and your loved ones…and the very best for the upcoming year.

    Ciao for now,

    • says

      Valynn, You totally made my day! I’m so happy you enjoyed last year’s post and have been following since. Thank you so much!

      Wishing you and yours a wonderful Christmas.


  2. says


    This sounds sooooo good! I’m going to try to make it tomorrow morning to add to our coffee! Wishing you a wonderful Christmas with your family and friends. I’m so thankful to have found you!


    • says

      Caroline, You are so sweet, thank you so much for the kind comment. I’m so happy to have found you as well.

      Merry Christmas to you and yours.


      P.S. Hope you enjoy the gingerbread syrup! :)

  3. says

    Hi Faith ~ I would not have been able to guess how to make this syrup. Sounds so good. Love the tree image in the whipped cream!
    Wishing you and your family a dazzling Christmas and a fabulous 2013!

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