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Homemade Gingerbread Syrup

The best copycat Starbucks syrup for a delicious gingerbread taste to your cup of coffee!
5 from 5 votes
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Prep Time 2 mins
Cook Time 17 mins
Cuisine American
Servings 13 2 tbsp

Equipment

  • Fine mesh strainer
  • Large measuring cup
  • Food Scale
  • Food Container

Ingredients
  

  • 2 cups water
  • 1 1/8 cups granulated sugar
  • 6 oz crystalized ginger or 3/4 cup
  • 3 3inch cinnamon sticks
  • 1/8 tsp ground cloves
  • 1/2 tsp vanilla extract

Instructions
 

  • In a medium saucepan over medium-high heat, combine water, sugar, stir in crystallized ginger, cinnamon sticks, & cloves (do not add vanilla) bring to a boil.
  • Once boiling, give it a little stir then reduce the heat to a simmer for 15 to 20 minutes (on my electric stove 17 min is perfect). Turn heat off add vanilla & stir.
  • Strain through a fine-mesh strainer put in a heatproof container and put the lid on it. Allow to completely cool before bottling.

Notes

Please do not use ground spices only use ground for the clove.
Do not add vanilla until the end.
On my electric stove, 17 min is the perfect amount of time for simmering.
Allow to completely cool prior to using.
This recipe makes 1 and 2/3 cups.
I find 1/8 cup or 2 tbsp of this syrup is plenty for a cup of coffee.
If you happen to have an extra Starbucks bottle and pump I recommend 3 pumps for your coffee.
Also if you plan on filling a Starbucks bottle as I did, you'll need to make this recipe 2.5 times.
 
 
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