In a medium saucepan, combine light brown sugar, water, and unsulphured molasses. Heat over medium-low heat, stirring gently until the sugar fully dissolves, about 3–5 minutes.

Once the sugar mixture is dissolved, whisk in ground ginger and ground cinnamon. Continue whisking vigorously for another 2 minutes until the spices are fully incorporated.

Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer for 5 to 8 minutes, stirring continuously until it thickens slightly.

Remove the saucepan from the heat and add pure vanilla extract, stirring well to combine.

Once the syrup has cooled to room temperature, carefully transfer it into a sterilized, airtight container.