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.
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:
Combine the espresso, milk, and Gingerbread Syrup in a mug.
Top with the whipped cream and cinnamon or nutmeg.