Homemade Gingerbread Syrup

Fall is here!!! …well if your in SoCal like me, we are still dreaming of fall as we have had a massive heat wave for past month. While Southern California is not really known for its majestic fall season like New England is, I was raised in central Kansas, and our Fall season is pretty good if I say so myself...which makes me an autumn expert, right? As we enter this glorious season I have the perfect recipe that will literally be the tipping point from a good to great waffle, pancake, or what ever else you think this liquid amber goodness can spice up. ...Gingerbread spice latte`anyone? We are making Gingerbread Syrup!!! Eek!! This recipe adds a touch of classic, home cooked, straigh out of Grandma's oven feel, to just about anything you put it on.

Last year I partnered with Fruitful Collaborations and had the pleasure of teaching this recipe at a cooking demo for the Santa Barbara Sol Food Festival.  It was a fantastic day with amazing local eats! If you are in the area in July you should definitly make a plan to attend the festival.

I hope you enjoy this as much as I do!  


  • 1 cup thinly sliced ginger (3 gnarly stumps about 3” long)
  • 24 – 1 “ pcs cinnamon stick broken
  • 2 teaspoons allspice berries
  • 2 teaspoons black peppercorns
  • 2 whole nutmegs – coarsely chopped (or 2 heavy teaspoons ground nutmeg)
  • 1 ½ teaspoons whole cloves
  • 3 quarts of water  + more as needed
  • 3 ½ cups Honey (Organic/Local preferred).  My dad sends me local honey from home, so I used some of it! 

Non Edible Ingredients 

  • Cheese Cloth
  • Baking Twine


Step 1: Cut the cheesecloth into a 12x12 inch square and make a spice infuser (bouquet), placing all of the spices and seasonings in the bag, securing it tightly with the twine.

Step 2: Combine water and spice bag in large pot; bring to boil.  Boil adding more water as necessary as water evaporates, until flavors are blended and 8 cups of liquid remain (aprox 45 minutes)

Step 3: Remove spice bag; when cooled enough to handle, squeeze out any remaining liquid back into the pot.

Step 4: Stir honey into spiced water.  Continue boiling until desired syrup consistence is reached (1 – 2- hrs).  Transfer to clean bottles/jars to store – water bath to create a seal for 10 minutes.

Yields:  7 8oz. jars

What are you going to put your syrup on...or in for that matter? Tweet us (twitter handle @campmakery), tag us (#campmakery), and share pictures of your creations on our Facebook page!