Gingerbread Syrup (And an Easy Gingerbread Latte Recipe)

Sweetly spiced homemade Gingerbread Syrup is perfect for making into a gingerbread latte. It’s easy to make and takes just 20 minutes!

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.

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

On Christmas morning we’re having brunch at my parents’ house. 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!). (Side Note: I 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 festive Gingerbread Syrup is going to be my Christmas morning treat for my family – gingerbread latte, anyone? We made homemade eggnog lattes on Thanksgiving and they were a huge hit, so why not make festive lattes a tradition, right?!

Gingerbread Spice

Gingerbread spice is essential to make Gingerbread Syrup! You probably already have all the necessary spices on hand.

Here’s what goes into gingerbread spice:

• Ginger
• Cinnamon
• Nutmeg
• Cloves
• Salt
• Black pepper

Pro Tip: Black pepper sounds like a weird ingredient, but it’s classic in gingerbread – don’t skip it!

Gingerbread Syrup Recipe

Once you have your gingerbread spice mix ready to go, this Gingerbread Syrup recipe is very easy to make!

Gingerbread Syrup Recipe Ingredients

You’ll need:

• Gingerbread spice mix
• Water
• Sugar
• Molasses
• Vanilla

How to Make Gingerbread Syrup

1. Add all ingredients except the vanilla to a medium saucepan.
2. Bring to a boil, and then turn the heat down and simmer until it has the thickness of maple syrup, about 10 to 15 minutes.
3. Turn off the heat and add the vanilla.

Gingerbread Latte Recipe

Now that you made sweetly spiced Gingerbread Syrup, you can turn it into a gingerbread latte!

Gingerbread Latte Ingredients

To make one gingerbread latte, you’ll need:

• 2 shots espresso or 1/4 cup hot strong-brewed coffee
• 1/2 cup whole milk, warmed to steaming
• 2 tablespoons Gingerbread Syrup (the full recipe is below)
• 2 tablespoons whipped cream, for topping
• 1 pinch ground cinnamon or grated nutmeg, for topping

Gingerbread Latte Recipe Instructions

1. Combine the espresso, milk, and Gingerbread Syrup in a mug.
2. Top with the whipped cream and cinnamon or nutmeg.
3. Enjoy!

What Does a Gingerbread Latte Taste Like?

A gingerbread latte tastes like a gingerbread cookie dipped in coffee! It tastes like a blend of warm spices with a hefty dose of ginger, blended into sweet, creamy coffee.

More Fun Hot Lattes to Try:

• Spiced Chamomile Tea Latte
• Bulletproof Matcha Latte
• Hot Butterbeer Latte
• Eggnog Latte
• Skinny Peppermint Vanilla Mocha Lattes
• Rose Tea Latte with Vanilla Rooibos

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Gingerbread Syrup

Sweetly spiced homemade Gingerbread Syrup is perfect for making into a gingerbread latte!

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 12 servings

Calories: 192kcal

Author: Faith Gorsky

Ingredients

• ▢ 1 1/2 cups water
• ▢ 1 1/4 cups sugar
• ▢ 2 tablespoons blackstrap molasses
• ▢ 1 tablespoons ground ginger
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/4 teaspoon sea salt
• ▢ 1/4 teaspoon black pepper
• ▢ 2 teaspoons pure vanilla extract

US Customary - Metric

Instructions

• Combine all ingredients except the vanilla in a medium saucepan.
• 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 it.
• Once thickened, turn off heat and add the vanilla.
• Cool, and then pour into a lidded glass jar for storage.
• Let it cool to room temperature before covering the jar.

Helpful Tips

• This recipe yields about 1 1/2 cups total, which is about 12 (2-tablespoon) servings.
• The nutrition information given is for 1 serving of the Gingerbread Syrup only, not for a Gingerbread Latte.
• Store the syrup in a glass jar at cool room temperature or in the fridge for up to 2 weeks.
• Serving Suggestions: Use this syrup to make gingerbread lattes, or as a topping for oatmeal, pudding, ice cream, waffles, pancakes, French toast, etc.

Gingerbread Latte Recipe

Now that you made sweetly spiced Gingerbread Syrup, you can turn it into a gingerbread latte!

Gingerbread Latte Ingredients

To make one gingerbread latte, you’ll need:

• 2 shots espresso or 1/4 cup hot strong-brewed coffee
• 1/2 cup whole milk, warmed to steaming
• 2 tablespoons Gingerbread Syrup 
• 2 tablespoons whipped cream, for topping
• 1 pinch ground cinnamon or grated nutmeg, for topping

Gingerbread Latte Recipe Instructions

To make one gingerbread latte, simply:

1. 1. Combine the espresso, milk, and Gingerbread Syrup in a mug.
   2. Top with the whipped cream and cinnamon or nutmeg.
   3. Enjoy!

Nutrition

Serving: 2tablespoons of syrup | Calories: 192kcal | Carbohydrates: 49g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 54mg | Fiber: 1g | Sugar: 48g | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

This post was first published on An Edible Mosaic on December 23, 2012. I updated it with more information on November 30, 2020.

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