Make a batch of gingerbread syrup to have on hand this holiday season, and you’ll be thanking yourself later. Whether it’s stirred into a coffee drink, served on savory seafood and veggies (don’t knock it ’til you’ve tried it) or spooned atop your nighttime bowl of ice cream, homemade gingerbread syrup is a delectable seasonal topping that channels all the flavors of traditional gingerbread cookies and makes every meal more festive.
Ingredients for Gingerbread Syrup
- Cinnamon sticks:Â Breaking your cinnamon sticks will help infuse the flavor into your gingerbread syrup.
- Whole cloves:Â Whole cloves add equal parts spice and sweetness to this syrup.
- Gingerroot:Â Using fresh gingerroot will ramp up the ginger flavor. However, you can replace gingerroot with ground ginger, if that’s what you have on hand. The general rule of thumb is to use 1/4 teaspoon of ground ginger for one tablespoon of ginger; so in this case, you should use 3/4 teaspoon of ground ginger.
- Allspice:Â Allspice adds warmth and richness to your syrup.
- Peppercorns:Â Infusing gingerbread syrup with whole peppercorns adds spice and complexity to the overall flavor profile.
- Sugar:Â White sugar is best because it dissolves quickly.
- Honey:Â Honey is a natural sweetener that isn’t too overpowering.
- Nutmeg:Â Nutmeg’s warm, nutty flavor pairs well with the other ingredients.
Directions
Step 1: Place ingredients on a cheesecloth
Place the first five ingredients on a double-thickness of cheesecloth. Bring up the corners of the cloth and tie with string to form a bag.
Step 2: Combine ingredients in a saucepan
In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag and bring it to a boil. Reduce the heat and simmer, uncovered, until syrup reaches desired consistency (about 30 to 45 minutes).
Step 3: Remove from heat and cool
Remove from the heat and cool to room temperature. Discard the spice bag and transfer the syrup to airtight containers. Store in the refrigerator for up to one month.
How to Store Gingerbread Syrup
Once made, store your gingerbread syrup in a glass bottle or airtight container in the refrigerator.
How long will gingerbread syrup last?
When stored properly, gingerbread syrup will last for up to one month.
Gingerbread Syrup Tips
How thick should gingerbread syrup be?
Gingerbread syrup can be as thick or thin as you like. It’s recommended to cook the syrup until it coats the back of the spoon. Don’t reduce it by more than half or you risk crystallizing the syrup. If it does crystallize, simply warm it back up with a little water and cook it until the crystals melt again.
Should you leave the spice bag in the gingerbread syrup as it cools?
Leaving the spice bag in the gingerbread syrup gives the syrup more time to develop those warm, cozy flavors. If you want a mild flavored syrup, remove the spice bag before cooling. Leave the spice bag in the syrup while cooling for a deeper flavor.
How can you use gingerbread syrup?
Get creative with it! Make a pancake board to showcase your gingerbread syrup for a holiday brunch or breakfast. You can pair this gingerbread syrup with savory foods. Try using it in place of maple syrup alongside ribs, sausage, salmon or squash.
