Gingerbread Syrup Recipe For A Delicious Christmassy Gingerbread Latte

This post for the gingerbread syrup was initially posted on the 17th of December 2021.

You know our obsession with coffee is pretty much clear, all through this blog, from talking about it to drinking it constantly. We are the emblem of coffee people. We love nothing more than a good cup of coffee with our cakes. Or without, you know. But there is one thing we don’t do much of, and that’s fancy coffee cups you can only get at places like Starbucks and such. And by fancy, I don’t really mean fancy. I mean those cups of joe filled with sugary sweet syrups. So this Christmas I have decided that, as I am trying to save money, I will make my own gingerbread syrup for a nice little treat.

Unbelievable, I know: no one in this house drinks flavored coffee. What I mean is, aside from me, of course. It goes without saying, that I love all the things Mr Starbucks puts out: from pumpkin spice latte (my favorite) to all the Christmas drinks. And don’t even get me started on frappuccinos and summer drinks. It will take years before I am honestly done with everything I have to say about those too. The refreshers, the lemonades. It’s like a dream come true. But we no longer support Starbucks in this house, so if you’re just like us, then it’s time to take matters into your own hands and get making.

I have to admit I have always been very open to trying all things food & drink. And once we first moved to the UK I was not a coffee snob. Or even, I am still, to this day, not a coffee snob. Just give me the caffeine, and I shall be a happy bunny. Nothing like the girls, who would rather be thirsty than go to Starbucks for coffee. Oh no, I am the only one who would try all the things!

And while Cristina has most recently attempted a pumpkin spice latte yet again (hating yet again)… Fred is nowhere to be seen when we are near one. Coffee snobs, that is how I call them constantly. But – there is always one of those around – I have a complete rejection for Cafe Nero. I can do Costa, I can do Pret, but not Cafe Nero. Don’t ask the reasoning behind this, I am not sure either.

But I understand, syrups are not for everyone. And especially when it comes to gingerbread syrup: not everyone loves a gingerbread cookie. So why would they want it as a syrup in their coffee? Alas, you know I always try my best to get all things in order when it comes to pushing boundaries.

And I had Fred have a little taste of my gingerbread latte the other day, as we were taking pictures for this post. Now, I am not saying she loved it, of course. But she did not spit it in my face or the sink.

Let’s get this gingerbread syrup ready for the best season of all

I know, I said it already: I do not enjoy eggnog from Starbucks, so I made my own. But what I do enjoy is a Starbucks gingerbread latte. But at more than £3.50 a pop for every cup of gingerbread simple syrup goodness, I had to come up with a solution. And that solution is my homemade gingerbread simple syrup recipe.

So this coming December, considering how cold it’s about to get, why not try to make your own gingerbread syrup? It’s incredibly easy! I have been savoring it with my morning coffee, just to get in the spirit. And if I have a cheeky afternoon one, then it’s bound to happen. It’s just so yummy and special, just gets me in the right mind about the holidays and I am a happy bunny again.

But do you know anything about gingerbread? Where does it come from? When did it start being a thing? Look no further, is all below. In the meantime, enjoy it as your best coffee syrup of choice.

What is gingerbread?

Gingerbread is originally both a cake made with treacle or syrup and flavored with ginger, or a very elaborate decoration for a building. I know, right? We go on and on about gingerbread cookies and gingerbread syrup and gingerbread houses… We never really look into what anything is right? I mean we spoke about this before and I am surprised when I look stuff up. How did I not know of that? How did I not look that up sooner? I mean, I am curious as a person, are you?

It’s bound to happen that we assume stuff, especially when it comes to food. As we tend to do with flavors, right? So how many of you disregard gingerbread syrup based on possibly one spice in the mix you don’t like? Rather than see the whole picture. You have ground ginger, cloves, nutmeg, and cinnamon. It’s bound to be that most people hate cloves. Or cinnamon! While I see that as an impossible thing to me given I love all these, I share the house with people who hate at least one of those. I couldn’t think of gingerbread anything without one of these though!

The first known recipe for gingerbread dates back to ancient Greece. I mean, ancient Greece! Can you believe that? What we love and know, or hate too, dates back so far in time! It was Elizabeth I to demand the gingerbread cookies to be decorated as we know and love them today. Again, I find this mind-boggling, right? All those gingerbread lattes you’ve been sipping on, that gingerbread flavor we know and love, is as old as ancient Greece.

What is gingerbread syrup?

The homemade gingerbread syrup recipe I am about to dish out right here for you is simple, takes minutes to make, and is tasty. You couldn’t mess it up even if you wanted to – just impossible.

All you need to know so far is that gingerbread syrup is all you will need for the coming days. I mean, Christmas is now less than a month away and you’ll need the energy. And the pick-me-up right? Because the next few weeks are made of packing presents, buying the last few ones you have been postponing for so long…

And then getting that menu ready and decided on. The grocery shopping, which is more likely a mad run to the last ham. Especially in these days and age. It’s intense, on a normal day, let alone on the run-up to Christmas.

What ingredients do I need to make a homemade gingerbread syrup?

This one gingerbread syrup is very dark and thick, and that is possibly down to the treacle. I have used both treacle and golden syrup for sweetness, then of course water. Plus, spices: cinnamon sticks, a couple of cloves, a nip of nutmeg. Some fresh ginger, chopped roughly. And a little vanilla extract to balance it all off. And because I love nutmeg, I have added a tad more. But not enough to become undrinkable, you know?

Here’s a breakdown of the ingredients for your gingerbread syrup:

• Golden Syrup: Provides a smooth, caramel-like sweetness and gives the syrup a rich, silky texture that blends beautifully with the spices;
• Treacle: Adds depth and an earthy, slightly bitter molasses flavor, balancing the sweetness and giving the syrup its signature gingerbread richness;
• Cinnamon Sticks: Infuse the syrup with a warm, aromatic spice that is essential to the comforting, festive character of gingerbread;
• Cloves: Bring an intense, sweet-spicy flavor with a hint of sharpness, amplifying the nostalgic holiday taste of the syrup;
• Nutmeg: Adds a subtle, nutty warmth and rounds out the spice blend with its woody and slightly sweet notes;
• Fresh Ginger: Contributes a bright, zesty heat that defines the syrup’s lively, authentic gingerbread flavor;
• Water: Acts as the base for steeping and melding all the flavors, ensuring a perfectly balanced and pourable syrup;
• Vanilla Extract: Smooths out the sharper spice notes and adds a creamy, sweet aroma, tying everything together harmoniously.

This combination of ingredients creates a syrup that captures the warm, spiced, and comforting essence of gingerbread, perfect for adding to coffee, desserts, or holiday drinks.

How to make gingerbread syrup?

Start by placing the water, golden syrup, treacle and spices in a pot. Heat it up over medium heat and bring it to a boil. Keep it boiling for 5 minutes and then remove from the heat,

Stir in the vanilla and leave it to cool completely. Once fully cooled down, strain it and put it in a container. Place it in the fridge until you are ready to use your gingerbread flavoured syrup.

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How can I use gingerbread syrup other than in coffee?

While we do not recommend eating this by the spoon or with a straw… There are a few different ways you can use this christmas syrup! First of all, drizzle on pancakes with Christmas sprinkles. That would make the perfect Christmas breakfast, right? If pancakes are not your thing, then why not using it to do some bread and butter pudding drizzled with this? Or even french toast, drizzled over some freshly made french toast sounds like a dream to me. Perfect winter breakfast idea right there!

Or, if all of these are not an option to you… I still have ice cream, pancakes or even cake. Think of it as a lemon drizzle, minus the lemon part. A vanilla sponge drizzled with this gingerbread syrup. I’m getting the oven ready! This would work oh so well with this recipe for Croissant Pain Perdu!

And wait, almost forgot the most important part of them all. Especially during this season, when you have to fend off all the unwanted attention from family you never see. The cocktails! This syrup can be used easily in Christmas cocktails, it will make the best gingerbread syrup cocktail. I can already see this with vodka and maybe some tonic water, so to blend in properly with the sweetness of the syrup? Yum. So yum.

But also think of an Old Fashioned or a Martini. And what about a White Russian? I know, I know, I should stop. But this gingerbread syrup actually works brilliantly in so many things, you will absolutely need to try it out soon. Pretty promise?

I mean, this is something that is not only vegan, oh no. It’s also gluten-free and most of all? It will save you a ton of money and disappointment if you were to avoid the coffee shops. Because we all know, sometimes quality is not best.

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Shop the gingerbread syrup recipe

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What ingredients will I need to make a gingerbread latte?

Of course, aside from the ginger coffee syrup, you will need the coffee and milk. Now, coffee-wise, we have opted for a Nespresso shot of their original espresso. This is so that it’s strong and won’t be fully overpowered by the gingerbread coffee syrup itself. In case you feel like a single shot is not enough, doubling up to a double shot is highly praised by us! And when it comes to milk, the choices are of course endless.

Because this gingerbread syrup is vegan as it is, you will be able to have a nice vegan drink. So when it comes to milk, cow’s milk might not be your thing. And we try to avoid it as much as possible, too. We can most definitely vouch for both soy m*lk and oat m*lk.

Surprisingly, not Oatly, I know! We are not boycotting, or anything. But the MOMA one is just creamy and perfect, you won’t be able to put it down. We went through one whole thing in one sitting. Talk about dedication to oat m*lk and oats in general ha! Oatly is most definitely our second choice, and for both: barista edition all the way, of course.

How do I make a gingerbread latte?

Assembling this drink is as easy as making your normal morning or afternoon cup of joe. Pour in the espresso in your favourite mug, then add the hot milk. We use this milk frother from Nespresso to get that nice texture you only get at the coffee shop.

Then once you layered the milk on top of the espresso, it’s time for your gingerbread syrup! This is really up to your taste, so I would say a tablespoon or two should easily do the trick. Now put your feet up, and start sipping away all your Christmas troubles. Or at the very least maybe sip on this as you check over your better half as they are wrapping the presents for the kids.

I swear this is such an easy drink to keep on sipping, you will be addicted. And considering it’s so easy to make – as easy as the actual gingerbread syrup itself – you will be even more so.

And the end is near, for this post at least!

It’s been my absolute pleasure to share this recipe for the gingerbread syrup with you. I always aim to bring you recipes that are simple, fast and oh so tasty. And in the name of these, please check out some of our latest posts we have been working on so hard this season! We have it honestly all, from the gift guides to the recipes and for some oldies, but goldies – there is also a collection from our first Christmas last year! I know, I know, you’ll be spoilt for choices. And that is what we really like!

And if you are after some recipes, why not check some of these out: we have a vegan clementine curd, the cutest stained glass window cookies and some no-bake cookie truffles. But also a bourbon berry pie from Fred, some white chocolate fudge, a blood orange negroni and some mini candy cane cookies from Lynn. And if you are after a vegan main, check out this mushroom Wellington recipe with a side of satay roasted brussels sprouts.

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