Capture the essence of Christmas with homemade gingerbread syrup

Just as the scent of Pumpkin Spice Latte surrounds us in October and November, the aroma of gingerbread takes the lead in December. We're here to show you how to capture this carefully curated blend in a bottle so you can add it to your favorite coffee or hot chocolate. It's an indispensable addition for December gatherings with loved ones.

Most store-bought products don't contain natural spices—only flavorings to ensure consistency required for mass production. The labels of popular brands also include additives like colorings and preservatives. With homemade syrup, you have complete control over the quality of the ingredients and the amount of sugar.

You can prepare gingerbread syrup using white sugar as a base or opt to add brown sugar or honey. Multiflora or linden honey, known for their neutral taste, are the best choices for this recipe. If you enjoy experimenting, try making syrup with buckwheat honey.

Essential ingredients include cloves and a cinnamon stick, while the rest are optional. However, it’s worth adding a few star anise, a teaspoon of grated ginger, and a pinch of nutmeg. If you want the syrup to have a milder taste, use a vanilla bean instead of ginger and nutmeg. For amplified oriental notes, add a few cardamom seeds.

Grind the selected spices in a mortar. Pour 3.4 fl oz of water and 3.4 fl oz of honey into a saucepan and bring it to a boil. When the mixture starts to bubble, add the prepared spice mixture. Simmer on low heat for 15 minutes, stirring to prevent burning. Strain the finished syrup through cheesecloth and funnel it into a bottle.

This syrup is delicious as a coffee addition, but its uses don't stop there. It pairs perfectly with black tea and hot chocolate topped with whipped cream. Drizzle it over pancakes or classic crepes. It also makes for a delectable sauce for cakes or ice cream desserts.