Gingerbread Syrup

This delicious Gingerbread Syrup is a fun and unique syrup to use with your holiday breakfasts!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 767kcal

Author Whitney Wright

Ingredients

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

Instructions

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.

Notes

This recipe doesn't use molasses, but if you want, you can add a tablespoon or two while you're cooking it. This will give it a deeper molasses flavor.

Store in an airtight container in the fridge.

Nutrition