Coffee Shop Recipes: House-Made Gingerbread Syrup

If you are in the mood to embrace a traditional coffee shop cold-weather flavor, you must try house-made gingerbread syrup!  While most notably a holiday beverage, gingerbread is perfect in your lattes and/or coffee any time it’s cold outside (although it is delicious in the iced versions as well!).  This is a great addition to your coffee beverages and/or pastries- FYI this syrup is also delicious on pancakes!  When contained in a glass bottle, its deep mahogany color is a beautiful addition to any coffee shop counter.


Supply List:

  • Cheesecloth
  • Medium-Large Saucepan
  • Wire Whisk
  • Tongs


  • 10 cups of Water
  • 1 large piece of Fresh Ginger Root (1/2 Cup Sliced) + Two 1/2 inch slices
  • 2 Whole Nutmeg
  • 2 Tbsp Whole Allspice Berries
  • 3 Organic Cinnamon Sticks
  • 2 Tbsp Peppercorn
  • 2 cups Organic Cane Sugar
  • 1/4 cup Organic Honey


  1. Pour 8 cups of water in a medium to large-sized saucepan and bring to a boil.
  2. While the water is heating up, cut or fold cheese cloth into a 12in x 8 1/2in double-layered square.
  3. Thinly slice ginger root and place two 1/2 inch slices aside, coarsely chop nutmeg, and  break cinnamon sticks into several smaller pieces.  Place in the center of your cheesecloth, along with the peppercorn and allspice berries.
  4. Tie the cheesecloth so that the contents sit in the middle and will not spill out from the top. (You can either tie the opposite ends together, or cut a strip of cheese cloth to make your sachet.)
  5. Place spice sachet into the pot of water, cover, and boil for 45 minutes (water will have reduced by about half).
  6. Remove sachet and squeeze all liquid from it using tongs.
  7. Mix in the sugar and honey with a wire whisk until fully dissolved.
  8. Add the slices of ginger you placed to the side and boil mixture for 45 minutes.
    – Mixture will thicken slightly when cooled.
    – If you would like an even thicker syrup (for pancakes or pastries), you can let the mixture cool on the stove, and then bring it back to a boil for 30 min longer.
  9. Once mixture has cooled to room temperature, remove ginger slices and pour into a  container, such as a glass syrup bottle.
    – If you prefer to have a syrup with a “cleaner” appearance, you can filter the mixture once more by placing a sheet of double layered cheesecloth over a mixing bowl with a pour spout, and then transfer the syrup into your desired syrup vessel.
  10. Enjoy!

*Recipe makes .5L of Gigerbread Syrup


Gingerbread Latte

  • Double shot of Espresso
  • 1/2 ounce of Gingerbread Syrup
  • Top with steamed Whole Milk
  • Optional:
    • Add whipped cream and/or dusted cinnamon on top.

Iced Gingerbread Latte

  • Double shot of Espresso
  • 1/2 oz of Gingerbread Syrup (melt in syrup using espresso)
  • 8oz of Organic Whole Milk
  • Optional:
    • Add half &half, whipped cream and/or dusted cinnamon on top.

Gingerbread Hot Chocolate

  • 8oz of Steamed Organic Whole Milk (145 degrees)
  • 1/2 oz of Gingerbread Syrup (stirred in)
  • 2 Tablespoon Cacao Powder (whisk with a tiny amount of hot water to melt to a sauce texture, then whisk into the rest of the ingredients to avoid gritty texture in your mouth)
    • Add whipped cream and/or cinnamon on top.

Gingerbread Coffee 

  • 8oz of freshly brewed coffee
  • 1/2 ounce of Gingerbread Syrup
  • Optional:
    • Add half &half, whipped cream and/or dusted cinnamon on top.

Gingerbread Iced Coffee 

  • 8oz of iced coffee
  • 1/2 ounce of Gingerbread Syrup
  • Optional:
    • Shake ingredients in a steel cocktail drink shaker, pour half & half over the top, add whipped cream and/or dusted cinnamon on top.



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