During the colder months I am always craving coffee which tastes like Christmas and there comes this delicious homemade German Lebkuchen syrup in handy. Making Gingerbread Latte is my favorite thing to do! While your syrup simmers your whole house will smell amazing!

Home to make this homemade Gingerbread Syrup

First I place almost all the spices (cinnamon sticks, whole gloves, ground allspice, fresh ginger pieces and peppercorns) in a cheesecloth and tie with a string to form a bag. I am not using many ground spices and am using a spice bag because of the ground spices the syrup will get muddy and I wanted to omit that.

I’ve used white granulated sugar, but you can use brown sugar too to get more of a caramel flavor.

In a saucepan, heat sugar, water, honey, ground nutmeg and the spice bag and bring to boil. Reduce heat to medium low, to simmer, uncovered until syrup reaches desired consistency for about 1 hour.

Remove from heat. Fill it in bottles with a tight lid. Let the bottles cool and store the syrup in the fridge for up to 30 days.

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Love, Antonia

Homemade German Lebkuchen Syrup

5 from 6 votes

Recipe by Antonia Course: coffee syrup, easy to make, homemadeCuisine: American

Servings

60

tbsp

Prep time

20

minutes

Cooking time

1

hour 

Calorieskcal

This is delicious recipe for a homemade german lebkuchen syrup aka gingerbread syrup! Perfect for coffee, tea or your favorite pancakes. This syrup is also great as a homemade christmas gift for your loved ones!

Cook Mode

Keep the screen of your device on

Ingredients

• 8 8 cinnamon sticks each 4cm

• 30 30 whole cloves

• 1 3/4 tsp 1 3/4 allspice ground

• 6 tbsp 6 ginger fresh, peeled and chopped

• 1 1/2 tsp 1 1/2 peppercorns whole

• 4 cups 4 sugar

• 4 cups 4 water

• 4 tbsp 4 honey

• 2 tsp 2 nutmeg ground

Directions

• In a cheesecloth place the cinnamon sticks, whole cloves, ground allspice, ginger pieces and peppercorns. Tie with a string to form a bag.
• In a saucepan, heat sugar, water, honey, ground nutmeg and the spice bag and bring to boil. Reduce heat to medium low, to simmer, uncovered until syrup reaches desired consistency for about 1 hour.
• Remove from heat. Fill it in bottles with a tight lid. Let the bottles cool and store the syrup in the fridge for up to 30 days.

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If you liked this recipe visit my pumpkin spice syrup! Amazing for the colder months too!

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