Homemade Gingerbread Syrup for Lattes
Homemade Gingerbread Syrup for Lattes. November 8, 2023.
Having an espresso machine in our home has made all the difference in not purchasing lattes while out. My husband and I utilize this wonderful invention nearly every day, and the trips to a certain popular coffee shop have become rare. And honestly, making lattes at home is way more rewarding and enjoyable. We like to try a lot of different flavors in our coffee, which is much cheaper in the comfort of our own home. My favorite specialty drink is a gingerbread latte. However, for some reason, the purchased syrups I saw didn’t look wonderful to me and were too watery. In my mind, a gingerbread syrup ought to be thicker like a chocolate syrup. So, after a good bit of experimenting, I now have a spicy, thick, and full-bodied homemade gingerbread syrup for lattes that is even better than a certain coffee shop’s.
This syrup has lots of spices, molasses, brown sugar, and dark corn syrup (see notes below), which make it a rich, sweet, gingerbread-y syrup. It is thicker, and that is a bonus in my book. Stir the desired amount into your latte (I use about 2-3 tbsps.) and top with a huge dollop of whipped cream. A cinnamon stick makes the perfect natural, spicy swizzle stick. Finally, if you like, drizzle a bit of the syrup on top for an extra gingerbread kick. Then sit back with your perfect cozy fall beverage and enjoy the autumn day! I can’t think of a better way to enjoy an afternoon! Thank you for stopping by!
Homemade Gingerbread Syrup for Lattes
Ingredients
Gingerbread Syrup
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup molasses
- 1/4 cup dark corn syrup (optional: used to thicken syrup, prevent crystallization and add consistency and body as well as enhance molasses flavor to syrup)
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Instructions
Make Gingerbread Syrup
- Combine brown sugar, water, molasses, dark corn syrup, cinnamon, ginger, cloves, and nutmeg in a small pot and bring to a gentle boil over medium heat.
- Boil gently on low for 3-4 minutes and then remove from heat.
- Cool and use as needed for lattes. Store in fridge.
Have a beautiful day!
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I made the gingerbread syrup but it became slimy in one days time. Any suggestions?
Hi Rose. Thank you for trying the syrup and sharing your experience. While I have not had this experience my best guess is the cooking time somehow affected it and possibly it was cooked too long. That being said the syrup should still be fine for using in your lattes. Try leaving it out at room temperature and seeing if it regains its syrupy texture. You can also choose to omit the corn syrup in the future. I hope this helps! Best, Anna