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Gingerbread Simple Syrup

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Make your drinks and treats festive with our homemade Gingerbread Syrup Recipe! Perfect for cocktails, coffee, and baked goods, this syrup is bursting with the warm sweetness of ginger, molasses, and brown sugar. Enjoy gingerbread flavor this holiday season with every sip and bite!

Spoon dipping into a jar of gingerbread simple syrup.

The holidays are officially here! That means it’s time for gingerbread cake, cookies, gingerbread poke cake, and maybe a gingerbread martini or two.

I’ve been making gingerbread martinis for years and they use a delicious gingerbread simple syrup as the base flavor.

This year, I modified the simple syrup to create a standalone recipe. It’s perfect for adding gingerbread flavor to lattes, pancakes, or cocktails.

This homemade simple syrup is customizable to your tastes and made with common pantry ingredients. You’ll be enjoying the festive, Christmas flavor through the new year!

Looking for other simple syrup recipes? We have several and are always adding new ones. This ginger simple syrup made with fresh ginger root is one of my favorites. It makes a great homemade ginger ale!

Our cherry simple syrup is great for homemade cherry limeades. If blueberry is more your flavor, we have blueberry simple syrup that tastes amazing in homemade blueberry sodas.

I especially love our cranberry simple syrup! It makes an amazing cranberry mojito.

Substitutions and Variations

  • Sugar: Brown sugar is one of the key ingredients in this recipe. I love using dark brown sugar because it gives the syrup a rich flavor. If you’d rather use light brown sugar, that works great, too!
  • Spices: Any of the spices in our gingerbread syrup recipe can be adjusted to meet your personal tastes. Some people may want more or less ground ginger, cinnamon, nutmeg, or cloves and those are easily customizable.
  • Fresh Ginger: Use fresh ginger pieces in place of the ground ginger. Let the syrup steep for 30 minutes or so, then remove the ginger pieces.
  • Molasses: Add more molasses if desired.
  • Add Extra Flavor: A pinch of allspice or a little vanilla extract tastes amazing in this simpe syrup.
Fresh ginger root next to a jar of syrup.


Refrigerator: Store leftover syrup in an airtight container, or mason jar with lid, in the refrigerator for up to 1 month.


  • Molasses: Molasses is a signature flavor in gingerbread. I use it to give this gingerbread syrup its dark color and rich flavor, but adding too much will overpower the other warm flavors. Adjust the molasses a little at a time.
  • A Little Goes a Long Way: As written, this syrup has a lovely, sweet flavor with lots of warming spices. When adding it to a drink or baked goods, start with a little and add more if needed.
  • Be Careful While It Boils: Keep an eye on the syrup while it cooks. This simple syrup boils up quickly once it gets hot. If possible, try to keep it at a rapid simmer instead of a full boil.

Frequently Asked Questions

For our recipe, unsulphured molasses is the best type to use. This variety of molasses is pure sugarcane juice that’s been boiled, condensed, and then aged, giving it a rich sweetness that is less bitter than other types.

If you prefer a more robust and dark flavor, blackstrap molasses can be used, but keep in mind, it’s much stronger and slightly more bitter.

Yes, you can make this simple syrup without molasses, but be aware that molasses is a key ingredient that gives the syrup its dark color and rich flavor.

If you don’t have molasses on hand or prefer to avoid it, you can omit it. Just note that the taste of your gingerbread syrup will be different without using molasses.

Yes! This syrup stays good in the fridge for a few weeks, so it’s a great way to prep it ahead of time. I make a couple of batches during the holidays and store it away to use it during the winter months. It’s an easy way to keep it on hand.

Close up view of holiday simple syrup in a small glass jar.

Ways to use Gingerbread Simple Syrup

John and I love to use simple syrup to make homemade sodas. It’s really easy to make a variety of flavors and add some club soda or seltzer water to make your favorite flavors.

When it comes to gingerbread syrup, cocktails come to mind. But, cocktails aren’t the only way to use this simple syrup. Here are some other ideas:

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Close up view of ribbons tied around a jar of simple syrup.

Gingerbread Simple Syrup

5 from 1 vote
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Author: Kimberly
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 Servings


  • ½ cup water
  • ½ cup dark brown sugar
  • 1 to 2 tablespoons unsulphured molasses
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves


  • In a small saucepan, combine the water, brown sugar, molasses, ginger, cinnamon, nutmeg, and cloves.
    ½ cup water
    ½ cup dark brown sugar
    1 to 2 tablespoons unsulphured molasses
    1 teaspoon ground ginger
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    ⅛ teaspoon ground cloves
  • Cook over low heat until the sugar dissolves and the ingredients are combined. Bring to a rolling simmer for 1-2 minutes, then remove from heat.
  • Allow to cool before using.
  • Scroll up and see the post for tips, answers to frequently asked questions, and storage information.

Suggested Equipment


Serving: 1tablspoon | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.03g | Fat: 0.03g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.003g | Sodium: 4mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.2mg


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 tablespoon. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Makes approximately 3/4 cups total.
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