If you’re like me and waiting for the cooler weather and holidays to hurry up, then this gingerbread flavored coffee syrup is a great way to feel like they are a little closer.
Or, you know … if you’re just a coffee fanatic and want any excuse to drink a cup … no judgement here!
More Irony …
Trust me, I don’t miss the irony that almost immediately after writing about reducing caffeine, I have published not one, but two articles that involve coffee. (The other article was this deliciously crunchy peppermint mocha granola!) Can you tell I miss coffee a bit?
Never fear, if you are reducing caffeine too, then you could easily use this syrup in decaf coffee (like the gingerbread latte in the photo above) … and if that’s not your jam, maybe try it in tea! You never know until you try it, right? (Please let me know how it is and what kind of tea you used … maybe rooibos tea … I’m curious!)
Also, if you’re type of person who isn’t normally found in a kitchen, don’t worry! This syrup is quick and easy, with the longest part being boiling the water. I use an electric kettle, so even that is a snap!
Sugar Free Gingerbread Coffee Syrup
Equipment
- electric kettle (optional)
- immersion blender
Ingredients
- 1 c water boiling
- 1/8 tsp xanthan gum
- 2 tbsp monk fruit extract
- 1 tsp cinnamon ground
- 1/8 tsp ginger ground
- 1/8 tsp cloves ground
- 1/4 tsp allspice ground
- 1/4 tsp nutmeg ground
Instructions
- Using a large mason jar or other heat-safe vessel, combine all of the dry ingredients.
- Add the boiling water, and blend with an immersion blender (or vented regular blender - CAREFULLY!) until well combined.
- Allow to cool fully before covering and refrigerating.
Adding Gingerbread Syrup to Coffee or Tea:
Adding this syrup to coffee is easy, and completely dependent on how you prefer your coffee. Prefer smooth and creamy? Add about a tablespoon of heavy cream or half and half, with syrup to taste (I use about a tablespoon of syrup, too). Top with almond milk for desired lightness. Optional: top with a spoonful of whipped cream!
Want to keep your coffee a FP? Use all almond milk (about 2 tbsp to 1/4 c total) instead of cream and about a tablespoon or so of syrup.
Prefer your syrup in tea? I would try it in a tea such as roobios with a little milk or cream for a more coffee-like experience … and let me know how it turns out!
Did you make this gingerbread coffee syrup? Tell me what you thought in the comments below.
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
LeCase COFFEE says
Whoah, this is delicious and very easy to make. Gonna save this one on my favorite recipe. Thank you for sharing this.
Kim says
Ginger syrup in a Chai tea latte is Devine!
Haley says
Is the xantham gum necessary? Can I leave it out or is there a replacement? I don’t have any on hand but want to try this delicious recipe!!
Nicole says
Hey there! I’m so glad you want to try this recipe.
The xanthan is to thicken and keep the syrup from separation, so it shouldn’t affect the flavor; you should be able to leave it out and just have a little thinner syrup that needs a good stir or shake before use.
I hope you enjoy it!