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Golden honey being poured into a jar of dark liquid, surrounded by spices like cinnamon and star anise, and fresh ginger, perfect for a gingerbread syrup recipe.

Homemade Gingerbread Syrup

A richly spiced homemade syrup infused with cinnamon, ginger, and cloves — perfect for lattes, desserts, or holiday gifting.
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Course: Condiment, Syrup
Cuisine: Christmas, Holiday
Calories: 47
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups water
  • 2 cups brown sugar (light or dark)
  • 2 cinnamon sticks
  • 8 whole allspice berries
  • 6 whole cloves
  • 1 inch piece fresh ginger, peeled and thinly sliced (approx. 40g)

Equipment

  • Medium saucepan For simmering the syrup
  • Fine mesh sieve To strain out solids
  • Sterilized bottles or jars For storing the finished syrup
  • Peeler or spoon To peel fresh ginger
  • Measuring Cups and Spoons For accurate ingredient quantities

Method
 

  1. Peel and slice the fresh ginger. Measure out cinnamon sticks, allspice, and cloves.
  2. In a medium saucepan, combine water and brown sugar. Heat over medium-high, stirring until sugar dissolves and the mixture begins to boil.
  3. Reduce heat to low. Add the ginger, cinnamon sticks, allspice, and cloves. Simmer gently for 20–25 minutes, stirring occasionally.
  4. Taste the syrup. If stronger spice is desired, simmer 5–10 minutes more. Then remove from heat.
  5. Strain syrup through a fine-mesh sieve into a heatproof container. Discard solids.
  6. Let syrup cool completely. Pour into sterilized bottles or jars and seal tightly. Store in the fridge for up to 3–4 weeks.

Notes

Use whole spices for the clearest, cleanest syrup. For a more intense flavor, steep spices longer before straining. Customize spice levels and sweetener as desired.