Saturday, February 23, 2013

Gingerbread Coffee Syrup

For Christmas this year my sister gave us some wonderful homemade things.  It really was great.  I had been hankering to make some of my own vanilla extract but I hadn't gotten around to it. When I opened the gift from her I was so happy to see she had made me some.  I recently used it in the Old Sturbridge Village chocolate chip cookies and my husband, Derek, said they were the best he'd tasted.

Another thing she had in the bag of surprises was some gingerbread flavored coffee syrup.  I tried it and at once was hooked.  I ran out of it the other day and decided to try and make my own.  My version didn't come out exactly like hers but it is quite good.  My sister told me, though, that the recipe for the one she made is on her Pinterest account. I will definitely have to check it out and make that one when this jarful is gone.

 Here's the recipe I used:

Gingerbread Coffee Syrup


1 cup water
1 cup brown sugar
2 Tablespoons molasses
1 1/4 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon lemon zest
1/4 teaspoon ground clove

Put all ingredients in a small saucepan.  Cook over medium heat.  Stir until all the sugar is dissolved.  Continue to stir.  Cook until it thickens slightly, about 10 minutes.

The original recipe can be found here.


  1. I wonder if this would work with sucanat

  2. I wonder if coconut sugar would taste good.

  3. I'm sure any sugar would work, but anything with a full-bodied flavor would change the flavor of the syrup. Does coconut sugar melt nicely? I would question the sucanat, because it seems like a drier sugar. I'm not sure though, it could work fine. There is a raw sugar that comes in cakes that would probably work well, but I'm not sure how to measure that.