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
Recipe by An Edible Mosaic™ at