Gingerbread Simple Syrup

If there’s one thing that instantly brings me into the holiday spirit, it’s anything gingerbread flavored. A warm kitchen, a batch of cookies in the oven, and that sweet-spiced aroma filling the air nothing beats it. This gingerbread simple syrup captures all of those cozy flavors in a jar, and it’s the shortcut I use every year to turn even the simplest cocktail into a Christmas treat.

The first time I made this syrup, it was for a holiday party where I wanted something different from the usual peppermint and cranberry drinks. I mixed a splash of it into a White Russian, and it tasted like dessert in a glass. Ever since then, I’ve made a fresh batch as soon as December hits. It’s easy, festive, and adds just the right amount of spice to cocktails, coffee, hot chocolate, and even desserts.

This syrup is especially perfect for anyone who loves making holiday cocktail recipes that feel warm and nostalgic. The molasses, ginger, cinnamon, and cloves come together like a holiday cookie but in a liquid form that you can pour right into your Christmas drinks. And if you want the full experience, make sure to try it in our Gingerbread White Russian.

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Why You’ll Love This

Gingerbread simple syrup is one of those homemade mixers that takes your cocktail game from basic to special without much effort. Instead of opening a store-bought bottle with artificial flavor, you get a syrup that tastes fresh, comforting, and full of classic holiday spice.

Here’s why this syrup is worth making:

• Adds bold gingerbread flavor to cocktails, lattes, mocktails, and desserts
• A quick stovetop recipe you can make in about 15 minutes
• Packed with warm spices perfect for holiday hosting
• Keeps well, so you can make it ahead for gatherings or gifts
• Elevates classic cocktails like the Gingerbread White Russian
• Fits the theme for Christmas parties and winter cocktails

A small amount goes a long way, so one batch will carry you through the full holiday season.

Ingredients

This syrup comes together with pantry staples and classic Christmas spices. Each ingredient adds depth, sweetness, or warmth, creating a syrup that blends smoothly into drinks without tasting too strong.

• 1 cup water
• 2/3 cup packed brown sugar
• 1/3 cup molasses
• 1 1/2 tablespoons fresh chopped ginger
• 2 cinnamon sticks
• 4–5 cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla

Brown sugar and molasses help give that classic gingerbread flavor with a deep caramel tone. Fresh ginger brings heat and brightness, while cinnamon, cloves, allspice, and nutmeg create that warm spice aroma you associate with holiday recipes. Vanilla softens the edges so the syrup stays balanced and smooth.

Suggested Liquor Brands and Substitutions

Even though this syrup isn’t a cocktail on its own, it works beautifully with many spirits. If you’re planning to use it in holiday drinks, these are some bottles that pair especially well.

• Tito’s Vodka: Neutral enough to let the gingerbread flavors shine.
• Kahlúa: Perfect for the Gingerbread White Russian and other creamy cocktails.
• Baileys Irish Cream: Adds a soft, creamy base that pairs beautifully with warm spices.
• Mount Gay Rum: The caramel notes blend nicely with brown sugar and molasses.
• Bulleit Bourbon: A great match for warm winter cocktails or hot toddies.
• Substitution: If you don’t have molasses, dark brown sugar plus a teaspoon of maple syrup can work in a pinch.

If you’re experimenting, aged spirits often pair best because they can hold their own against the bold spices.

Equipment and Glassware

This recipe doesn’t require fancy tools, which makes it ideal for holiday batch prep. You’ll just need:

• A medium saucepan
• A wooden spoon
• A fine mesh strainer
• A glass jar or airtight container

When serving cocktails made with this syrup, rocks glasses, holiday mugs, or classic lowball glasses tend to work best, especially for cozy winter drinks.

How to Make It

This gingerbread syrup is simple to make and fills your home with the best Christmas aroma. You’ll want to have everything measured out before you start, because once it begins simmering, it comes together fast.

1. Add all ingredients to a saucepan and bring to a light boil.
2. Lower the heat and let the mixture simmer for 10 minutes.
3. Remove from heat and let cool.
4. Strain out the ginger and cinnamon sticks.
5. Transfer to an airtight container and store for up to 2 weeks.
6. Use this syrup in our Gingerbread White Russian.

You can adjust the sweetness or spice next time based on how you like it, but this ratio makes a great base for most drinks.

Pro Tips

A few small tweaks can help the syrup blend better, last longer, and taste even richer. These are tricks I’ve picked up after making this syrup for multiple holiday seasons.

• Chop the ginger finely so it releases as much flavor as possible.
• Simmer gently, not aggressively, to avoid burning the sugar.
• Stir often to keep the molasses from sticking to the bottom.
• Strain twice if you want an ultra-smooth syrup.
• Add vanilla after cooling for a stronger aroma.
• Taste as it cools the flavor deepens as it sits.
• Make extra if you plan to host; this syrup disappears fast.
• Test a small spoonful in coffee it’s surprisingly good outside of cocktails too.

Feel free to adjust the spices next time. If you love ginger, add more; if you want it softer, cut back on the cloves.

Variations

This syrup is already packed with flavor, but it’s easy to tweak for different drink styles or personal preferences.

• Add orange peel for a citrus-forward Christmas version
• Mix in a teaspoon of maple syrup for extra richness
• Add star anise for a deeper spice profile
• Swap brown sugar for coconut sugar for a lighter flavor
• Make a lighter syrup by adding an extra half cup of water

Each variation changes the syrup just enough to match different cocktails or dessert uses.

When to Serve and Pairings

This syrup is perfect for any holiday party, Christmas brunch, or winter gathering. It gives cocktails that “special season-only” flavor that guests always comment on. I love adding it to drinks while decorating the tree or watching holiday movies.

Try pairing cocktails made with this syrup alongside:

• Gingerbread cookies
• Spiced nuts
• Cheese boards
• Pumpkin pie
• Chocolate desserts
• Warm cinnamon pastries

You can also use it in drinks like the Gingerbread White Russian (insert link), spiked hot chocolates, or coffee cocktails.

Storage and Serving Notes

Gingerbread simple syrup lasts up to two weeks in the fridge when stored in an airtight container. Over time, the spices continue to settle slightly at the bottom, so give it a quick shake before each use.

If the syrup thickens in the fridge, warm it up briefly or stir in a splash of hot water. For batching cocktails, add the syrup to your pitcher mix right before serving so the spices stay fresh.

FAQs

Here are the most common questions people have when making holiday syrups like this one.

Can I freeze this syrup?
Yes. Freeze it in small cubes so you can thaw only what you need.

Can I skip the molasses?
You can, but it won’t taste like true gingerbread. Dark brown sugar alone creates a softer flavor.

Is fresh ginger required?
Yes, if you want that signature bite. Ground ginger won’t give the same flavor or aroma.

How much syrup do I add to a cocktail?
Start with 1 ounce. You can adjust depending on sweetness and spice level.

Can I use this syrup in non-alcoholic drinks?
Definitely. It works great in coffee, hot chocolate, chai tea, and even over pancakes or ice cream.

More Cocktails to Try

If you enjoy cozy winter cocktails and homemade holiday mixers, here are a few recipes to explore next:

• Gingerbread White Russian
• Gingerbread Man
• Gingerbread Latte Rum Cocktail
• Gingerbread Eggnog
• Gingerbread Martini