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This homemade gingerbread syrup for coffee is the cozy holiday ingredient that instantly turns any drink into a warm, spiced Christmas treat. It uses simple ingredients like rich brown sugar, molasses, warm spices, and vanilla extract to create the best flavor for your morning lattes, iced coffees, pancakes, waffles, and even desserts or cocktails.
Since you’re here and clearly love holiday flavors, you’ll also enjoy my Crumbl Gingerbread Cookies Copycat, Easy No-Spread Gingerbread Cookies, and this roundup of 27 No-Bake Christmas Treats to Make With Kids.
This syrup was so good! I’ve been wanting to try a gingerbread latte or cold brew for ages, but none of my local coffeeshops have one. Not to mention, lattes are super expensive now! I’m going to make lattes for my family this weekend, and I’ve already made a couple of cold brews with this syrup!
LEt’s Chit Chat!
A few years ago, Starbucks discontinued their gingerbread latte, and I was genuinely devastated. It was the one time-of-year drink I’d look forward to every December. When it came back, my first sip reminded me exactly why I loved that gingerbread flavor so much, the spice, the warmth, the nostalgia.
But relying on “pumps of gingerbread syrup” from a coffee shop wasn’t enough for me. I wanted a homemade gingerbread syrup I could keep in my fridge, stir into any drink, and customize however I wanted… so I made this.
Now this is the batch I make almost every week during the Christmas season, especially for my morning latte or chai, or whenever I’m craving that cookie-meets-coffee moment.
Why do you need to make this recipe?
- Super easy – made in one pan, no special tools.
- Perfectly spiced – warm ginger, cinnamon sticks (optional), nutmeg, allspice, and molasses.
- Better than store-bought syrups because it uses fresh ingredients.
- Versatile – add to hot or iced drinks, desserts, and cocktails.
- Fridge-friendly – stores for 2 weeks in the refrigerator.
What Does Gingerbread Syrup Taste Like?
Think of a gingerbread cookie dipped into a hot latte!! Warm spices, brown sugar, molasses, vanilla, and a subtle heat from fresh ginger if you choose to add some. The taste is cozy, nostalgic, and perfect for Christmas mornings.
Ingredients for this gingerbread coffee syrup
Here are the ingredients you will need. Full measurements are in the recipe card below.
- Brown sugar– You can use dark or light brown sugar.
- Water
- Molasses
- Ground ginger, ground cinnamon, ground nutmeg, ground allspice, vanilla extract
- Vanilla extract
Substitutions
- Use coconut sugar instead of brown sugar.
- Reduce or omit molasses if your brown sugar has a high molasses flavor already.
How to make this Starbucks holiday syrup.
This is a simple stovetop recipe. Full instructions are in the recipe card below.
- Add ingredients to a small saucepan. Combine water, brown sugar, molasses, and spices.
- Whisk and bring to a boil over medium heat.
- Reduce to a simmer for about 5 minutes to infuse the warm spices.
- Strain if needed (especially if using cinnamon sticks or fresh ginger).
- Cool and transfer to a jar.
- Store in the fridge for up to 2 weeks.
Recipe Tip
- Simmer gently, don’t boil. A light simmer helps the mixture infuse without becoming evaporating too much and getting super thick.
- Use fresh spices. Fresher ginger, cinnamon, nutmeg, and allspice give the syrup the best gingerbread flavor.
- Adjust sweetness and spice. Use dark brown sugar for a richer molasses taste, or increase the ginger slightly for a stronger latte flavor.
- Stir in vanilla at the end. This keeps the flavor warm and smooth.
- If it thickens too much in the fridge: Allow the syrup to cool down a little which should help it thin out. Otherwise you could add 1/2-1 tablespoon hot water in there and stir.
What can I use gingerbread syrup for?
- Lattes
- Iced coffee
- Chai
- Cocktails or martinis
- Hot chocolate
- Pancakes, waffles, crepes
- Oat milk drinks
- Ice cream drizzle
- Desserts needing warm spice flavor
Frequently asked questions – FAQ
Store in an airtight jar in the fridge / refrigerator for up to 2 weeks.
It boiled too long. Add 1–2 tsp water and stir to thin the mixture.
Yes, it mixes perfectly with cold milk, cold brew, or iced lattes.
You sure can! Mix 1–2 shots espresso with 3/4 cup steamed milk (or oat milk), and about 2–3 tbsp of this syrup. Stir, top with whipped cream and cinnamon.
Gingerbread syrup for coffee
Ingredients
- 3/4 cup brown sugar
- 1 cup water
- 3 tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp all spice
Instructions
- Combine all of the ingredients minus the vanilla in a small saucepan. Bring to a boil then reduce to simmer. Simmer for 5 minutes before removing it off the heat, mix in the vanilla extract, and let the syrup cool down.
- Store in an airtight container in the fridge for 1-2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Legit so delicious! Thank you for sharing!
This syrup is so cozy and delicious!! Tastes just like gingerbread. I didn’t have allspice so I replaced it with cloves and it was AMAZING!!
That’s understandable.
Can I use something in place of molasses? If so, what do you think would work? I have maple syrup & honey.
either would work just fine 🙂
This syrup was so good! I’ve been wanting to try a gingerbread latte or cold brew for ages, but none of my local coffeeshops have one. Not to mention, lattes are super expensive now! I’m going to make lattes for my family this weekend, and I’ve already made a couple of cold brews with this syrup!
I use a 1:1 ratio of cold brew concentrate & milk of choice, 2 tbsp of this syrup, whipped cream, and serve it over ice. It is SO GOOD!! Super festive and perfect for this upcoming holiday season. Looks like Starbucks is going to lose some buisiness, lol.