Gingerbread Syrup is the perfect Christmas syrup for all your pancakes and waffles this holiday season! It’s a homemade syrup complete with dark brown sugar, fresh cinnamon sticks, allspice berries and ginger!
Don’t limit yourself to just pancakes and waffles for this syrup! You can use it on crepes, ice cream, hot chocolate and more! My favorite recipes to use this gingerbread syrup on are my Buttermilk Waffles Recipe (or go double up on the gingerbread with my Gingerbread Waffles Recipe!) and my Old Fashioned Buttermilk Pancakes!
Why This Recipe Works
- Entirely homemade. This homemade gingerbread syrup recipe is made completely from scratch! It doesn’t even contain maple syrup in it. This is all freshly made syrup!
- Tastes just like gingerbread! You will love this syrup! It’s the ultimate Christmas syrup because it tastes just like gingerbread with all that gingerbread spice.
- Easy homemade syrup. This gingerbread syrup recipe comes together quickly and tastes amazing too!
- Use it all holiday long. The syrup keeps in the fridge for up to 1 month — so you can make it and enjoy it day after day after day during the holidays.
- Water: The water will form the liquid base for the syrup.
- Dark Brown Sugar: Using dark brown sugar will give us a darker color to the syrup as well as provide more of that molasses flavor which is iconic to gingerbread.
- Cinnamon Sticks: I highly recommend using the fresh spices for this recipe so you don’t have powered spices floating in the syrup!
- Whole Allspice Berries: The fresh spices infuse the syrup with their flavors, without leaving behind anything to make the syrup grainy.
- Fresh Ginger: If you don’t have any of the fresh spices, you are welcome to use ground spices. Just skip the straining step.
- Dissolve the sugar in water. Add 2 cups water and 1 3/4 dark brown sugar to a small saucepan. Place over medium heat. Bring to a boil, stirring often to not burn. Once boiling, reduce to low heat to simmer.
- Add the spices. Add 4 cinnamon sticks, 1 T allspice berries, and 1 inch of fresh ginger (peeled). Let simmer for 20-30 minutes. The mixture will thicken as it simmers. Stir often to reduce burning.
- Strain. Pour the gingerbread syrup through a fine strainer to remove the ginger, cinnamon sticks, and the fresh allspice berries. Add 1 tsp vanilla extract and stir. Enjoy!
This recipe yields 2 cups of gingerbread syrup — unless you cook it for longer, which will make less as more water evaporates.
This recipe doesn’t use molasses, but if you enjoy the taste of molasses you can add a tablespoon or two to the syrup when you’re cooking it. This will give it a deeper molasses flavor.
I use the side of a spoon to peel the ginger.
Make Ahead, Storing, and Freezing
You can make gingerbread syrup ahead of time and store it in the fridge in an airtight container, mason jars, or syrup bottle for up to 1 month!
This is the perfect Christmas syrup to make during the holidays and use for the entire Christmas season!
You can freeze syrup if you’d like. Store in an airtight container in the freezer for up to 1 year. Remove and let thaw in the fridge overnight.
Gingerbread syrup is a homemade syrup recipe that uses water, brown sugar, and fresh warm spices to create those delicious flavors of gingerbread in syrup form! It takes a homemade simple syrup recipe which is sugar and water and elevates it into a delicious holiday syrup!
Yes it is! This homemade gingerbread syrup uses just water, brown sugar, vanilla extract, and fresh spices.
Serve this Christmas syrup over pancakes, waffles, French toast, crepes, in hot chocolate, over ice cream and more! Gingerbread syrup for coffee is also popular.
You need to let it simmer for longer. The gingerbread syrup will thicken as it simmers.
You may have let it simmer for too long! The longer it simmers, the thicker and stickier it will be.
More Gingerbread Recipes
- Gingerbread Bundt
- Soft Gingerbread Cookies
- Gingerbread Sandwich Cookies
- Gingerbread Granola
- Gingerbread Waffles
- 2 cups water
- 1 3/4 cups dark brown sugar - packed
- 4 cinnamon sticks
- 1 tablespoon allspice berries
- 1 inch fresh ginger - peeled (I use the side of a spoon to peel the ginger)
- 1 teaspoon vanilla extract
- Add the water and brown sugar to a small saucepan. Place over medium heat and bring to a boil, stirring occasionally. Once boiling, reduce the heat to a simmer, add the cinnamon sticks, allspice berries, and fresh ginger. Simmer for 20-30 minutes.
- The mixture should thicken slight and have the consistency of syrup.
- Pour the syrup through a fine mesh strainer into a glass jar or storage container. Discard the ginger, cinnamon sticks, and berries. Add the vanilla to the syrup and stir to combine. Cool to room temperature. Store in the fridge, covered, for 1 month.
- This will make about 2 cups of syrup, but will make less the longer you boil it because more water will evaporate.