12+ Simple Syrup Winter Spice Recipes You’ll Want to Put on Everything

Let’s be real: winter is basically hot beverage season with a side of cozy everything. A batch of spiced simple syrup turns your coffee into a café treat, upgrades pancakes, and makes cocktails taste like your favorite sweater feels. The best part? It’s just sugar, water, and spices you already have. We’re keeping it easy, fragrant, and wildly sippable.

Below are exactly 12 winter-spice simple syrups—each with its own personality, from classic to playful. Make one, stash it in the fridge, and watch your drinks (and desserts) glow up all season long.

1. Classic Cinnamon-Cardamom Syrup That Smells Like a Hug

This is the gateway syrup—the one you splash into coffee and think, “Oh wow, I’m doing this every day.” It’s warm, comforting, and gently sweet with a whisper of cardamom. Great for lattes, apple cider, or even drizzling over yogurt.

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 3 cinnamon sticks
• 6 green cardamom pods, lightly crushed
• 1 teaspoon vanilla extract (optional)
• Pinch of sea salt

Instructions:

1. Combine sugar, water, cinnamon sticks, cardamom, and salt in a small saucepan.
2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
3. Reduce heat to low and simmer for 8–10 minutes; do not boil hard.
4. Remove from heat, stir in vanilla (if using), and let steep 20 minutes.
5. Strain into a clean bottle and cool. Refrigerate up to 3 weeks.

Try it in a cappuccino or chai, or shake it with bourbon and lemon for a fast whiskey sour. Swap cardamom for star anise if you prefer licorice vibes.

2. Gingerbread Cookie Syrup That Makes Coffee Taste Like December

All the gingerbread spice, none of the oven time. This syrup is bold with ginger and molasses, balanced with cinnamon and clove. Stir it into coffee or hot cocoa and prepare for nostalgia.

Ingredients:

• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup water
• 2 tablespoons unsulfured molasses
• 1 tablespoon fresh ginger, thinly sliced
• 2 cinnamon sticks
• 6 whole cloves
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Add sugars, water, molasses, ginger, cinnamon, cloves, nutmeg, and salt to a saucepan.
2. Bring to a simmer, stirring to dissolve sugars.
3. Simmer 10 minutes on low; avoid boiling hard to keep it clear.
4. Let steep 30 minutes, then strain and bottle. Refrigerate up to 3 weeks.

Make a gingerbread latte: 1–2 tablespoons syrup + espresso + steamed milk. Or drizzle over waffles with toasted pecans. For extra heat, add a pinch of ground black pepper.

3. Orange-Clove Old Fashioned Syrup For Easy Holiday Cocktails

This one’s designed for cocktails but plays nice in tea and soda water too. Bright orange peels meet deep clove and a hint of vanilla. It’s basically your shortcut to the best Old Fashioned of the season.

Ingredients:

• 1 cup sugar
• 1 cup water
• Zest of 1 large orange (use wide strips, no pith)
• 8 whole cloves
• 1 star anise (optional)
• 1/2 teaspoon vanilla extract
• Small pinch salt

Instructions:

1. Combine sugar, water, orange zest, cloves, star anise, and salt in a saucepan.
2. Simmer gently for 8 minutes, stirring occasionally.
3. Remove from heat; steep 15–20 minutes.
4. Strain, stir in vanilla, and bottle. Refrigerate up to 3 weeks.

For an Old Fashioned: 2 ounces bourbon, 1/4–1/2 ounce of this syrup, 2 dashes bitters, orange twist. Also amazing in sparkling water with a squeeze of lemon.

4. Chai Latte Syrup That Beats the Coffee Shop Line

All the chai spices, perfectly balanced and ready to pour. This syrup makes daily chai effortless: just add hot milk or water and tea. It’s fragrant, cozy, and subtly sweet—customize the spice level to your liking.

Ingredients:

• 1 cup sugar
• 1 cup water
• 2 cinnamon sticks
• 6 cardamom pods, crushed
• 6 whole cloves
• 1 inch fresh ginger, sliced
• 4 black peppercorns
• 1/2 teaspoon vanilla extract
• Pinch salt

Instructions:

1. Bring sugar, water, and all spices to a gentle simmer.
2. Simmer 10 minutes; do not boil aggressively.
3. Steep 20 minutes off heat, then strain.
4. Stir in vanilla; bottle and chill. Keeps 2–3 weeks.

Mix 1–2 tablespoons with strong black tea and steamed milk. For dirty chai, add a shot of espresso. If you like it spicier, double the ginger and peppercorns—seriously, it’s great.

5. Maple-Black Pepper Syrup For Pancakes And Whiskey Nights

Sweet, smoky maple meets a warm pepper kick. It’s incredible on pancakes, but the real magic is in cocktails—think maple old fashioneds with a peppery finish. Cozy, adult, and a little unexpected.

Ingredients:

• 1/2 cup pure maple syrup
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon coarsely cracked black pepper
• 1 cinnamon stick (optional)
• Pinch salt

Instructions:

1. Add all ingredients to a saucepan and bring to a gentle simmer.
2. Simmer 6–8 minutes; stir to fully dissolve sugar.
3. Steep 15 minutes, then strain through a fine sieve.
4. Cool and refrigerate up to 3 weeks.

Try 1/4 ounce in bourbon or rye cocktails. On the breakfast side, whisk into butter for a quick sauce for roasted squash. Prefer less heat? Halve the pepper.

6. Rosemary-Peppermint Syrup That Turns Cocoa Into A Ski Lodge

Herbaceous meets minty-fresh. It’s not toothpaste-mint; the rosemary makes it woodsy and elegant. Amazing in hot chocolate, mochas, and even lemonade in winter for a crisp twist.

Ingredients:

• 1 cup sugar
• 1 cup water
• 2 fresh rosemary sprigs (about 4 inches each)
• 1 teaspoon peppermint extract (or 2 tablespoons fresh mint leaves)
• Pinch salt

Instructions:

1. Simmer sugar, water, and rosemary for 8–10 minutes.
2. Remove from heat and steep 20 minutes.
3. Strain; stir in peppermint extract (or steep mint leaves 5 more minutes before straining).
4. Cool and refrigerate up to 3 weeks.

Stir into hot cocoa and top with whipped cream and crushed candy cane. For a mocktail, mix with lemon juice and soda water. Swap rosemary for thyme for a softer herbal note.

7. Apple Pie Syrup That Makes Oatmeal Taste Like Dessert

Think cinnamon, vanilla, and a hint of apple tartness. This syrup shines in oatmeal, pancakes, and bourbon cocktails. It’s apple pie filling… but pourable.

Ingredients:

• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 cup apple cider (unfiltered if possible)
• 2 cinnamon sticks
• 1/2 teaspoon vanilla extract
• 1 strip lemon peel (optional, for brightness)
• Pinch salt

Instructions:

1. Combine sugars, cider, cinnamon, lemon peel, and salt in a saucepan.
2. Simmer 12–15 minutes to reduce slightly and intensify the apple flavor.
3. Remove from heat; steep 15 minutes. Strain and stir in vanilla.
4. Cool and store up to 2 weeks.

Use 1–2 tablespoons in oatmeal or over French toast. Cocktail idea: 2 ounces bourbon, 1/2 ounce apple pie syrup, dash bitters, orange twist. No cider? Use water and add 1 teaspoon apple cider vinegar for tang.

8. Chocolate-Cinnamon Mocha Syrup For Barista-Level Mornings

Decadent but not heavy, this syrup gives you mocha magic in seconds. Cinnamon adds warmth, while cocoa keeps it rich and bittersweet. It dissolves beautifully in hot milk or coffee.

Ingredients:

• 1 cup sugar
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Small pinch salt

Instructions:

1. Whisk sugar, water, and cocoa in a saucepan until smooth.
2. Add cinnamon stick and bring to a gentle simmer for 5–7 minutes.
3. Remove from heat; steep 10 minutes. Discard cinnamon, stir in vanilla and salt.
4. Cool and bottle. Refrigerate up to 2 weeks; shake before using.

Stir into coffee with steamed milk for an instant mocha. Drizzle over ice cream or brownies (you’re welcome). Add a pinch of cayenne for a Mexican hot chocolate twist.

9. Cranberry-Orange Spiced Syrup That Pops In Spritzes

Tart, bright, and wintery. Cranberry and orange sparkle with cinnamon and star anise, making this syrup perfect for festive mocktails, prosecco spritzes, or pancakes with ricotta.

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cup fresh or frozen cranberries
• Zest of 1 orange (wide strips)
• 1 cinnamon stick
• 1 star anise
• Pinch salt

Instructions:

1. Combine all ingredients and simmer 12 minutes, smashing cranberries lightly with a spoon.
2. Cool 15 minutes off heat to infuse fully.
3. Strain through a fine sieve, pressing gently to extract liquid.
4. Chill and store up to 2 weeks.

For a spritz: 1 ounce syrup, 3 ounces prosecco, splash soda, garnish with cranberry. Also dreamy over cheesecake. Reduce star anise if you want less licorice flavor.

10. Toasted Pecan-Brown Sugar Syrup For Buttered Rum Dreams

Nutty, toasty, and round with brown sugar richness. This one’s a power move for hot buttered rum, pancakes, and even roasted sweet potatoes. It tastes like a pecan pie secret weapon.

Ingredients:

• 1 cup brown sugar
• 1 cup water
• 3/4 cup pecans, toasted
• 1/2 teaspoon vanilla extract
• Pinch cinnamon (optional)
• Pinch salt

Instructions:

1. Toast pecans in a dry skillet over medium heat until fragrant (3–4 minutes).
2. Combine brown sugar, water, toasted pecans, cinnamon, and salt; simmer 8–10 minutes.
3. Steep 20 minutes off heat for deep flavor.
4. Strain through a fine sieve or cheesecloth; press lightly. Stir in vanilla.
5. Cool and refrigerate up to 2 weeks.

Add 1 tablespoon to hot buttered rum or drizzle over pancakes with sliced bananas. For extra depth, add a tiny splash of bourbon before bottling.

11. Vanilla-Bean Nutmeg Syrup For Custard-Lover Lattes

This tastes like eggnog’s elegant cousin—creamy vanilla and warm nutmeg without actual dairy. Perfect in coffee, chai, or over baked apples. It’s simple but luxurious.

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 vanilla bean, split (or 2 teaspoons pure vanilla extract)
• 1/4 teaspoon freshly grated nutmeg
• Pinch salt

Instructions:

1. Simmer sugar, water, vanilla bean (scraped seeds and pod), nutmeg, and salt for 8 minutes.
2. Steep 20 minutes off heat. Remove pod.
3. Strain if needed; cool and bottle. If using extract, add after simmering and cooling slightly.
4. Refrigerate up to 3 weeks.

Try it in a latte or over rice pudding. For an eggnog latte, combine with strong coffee and steamed milk, then top with extra nutmeg. Swap nutmeg for mace for a floral twist.

12. Smoky Chili-Cinnamon Syrup For Grown-Up Hot Chocolate

Sweet heat with a hint of smoke—this syrup brings depth to cocoa, mezcal cocktails, and even cola. It’s winter campfire energy in a bottle. Use sparingly or go bold, your call.

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cinnamon stick
• 1 dried chili (guajillo or ancho, seeded), or 1/4–1/2 teaspoon chili flakes
• 1/4 teaspoon smoked paprika
• Pinch salt
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Combine sugar, water, cinnamon, chili, smoked paprika, and salt in a saucepan.
2. Simmer gently 8–10 minutes, tasting for heat level.
3. Remove from heat and steep 10–15 minutes.
4. Strain, stir in vanilla, and bottle. Refrigerate up to 2 weeks.

Stir 1 tablespoon into hot chocolate and top with whipped cream and cinnamon. Cocktail move: mezcal + lime + this syrup + soda. If you prefer subtle spice, start with half the chili.

How To Use And Store Your Syrups

General rule: keep syrups in clean, airtight bottles in the fridge. Most last 2–3 weeks; high-acid or high-sugar syrups sometimes last longer. If it looks cloudy, smells off, or grows anything weird, toss it.

Serving ideas:

• Coffee/tea: 1–2 tablespoons per mug.
• Cocktails: 1/4–3/4 ounce, depending on sweetness and spirit.
• Soda/mocktails: 1 ounce syrup + 6–8 ounces sparkling water + citrus.
• Breakfast: Drizzle over pancakes, oatmeal, yogurt, or fruit.
• Desserts: Brush onto cakes, blend into whipped cream, or drizzle over ice cream.

Pro Tips For Perfect Simple Syrup

• Don’t boil aggressively. A gentle simmer keeps flavors bright and syrup clear.
• Steep time matters. Longer steeping = stronger spice. Taste as you go.
• Balance sweetness with a pinch of salt. It makes flavors pop.
• Use whole spices when possible. They infuse cleanly and strain easily.
• Label your bottles with name and date. Future-you will be very grateful.

Winter doesn’t stand a chance against your new syrup lineup. Pick one, simmer away, and turn every mug, glass, and plate into something cozy and special. Trust me, once you start, you’ll be bottling comfort like a pro.