This is a delightful spicy syrup that you can use to spice up coffee, tea, apple cider, you name it, it's all good! Add a tablespoon to your favorite beverage, or use it in whipped cream, or brush it on cakes. Drizzle it on yogurt, oatmeal, or pancakes - the possibilities are endless!

Recipe Summary

prep:
2 mins
cook:
30 mins
additional:
20 mins
total:
52 mins
Servings:
16
Yield:
1 cup
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

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Note

For Chai flavors, you can add 6 green cardamom pods and 2 stars of star anise.

Nutrition Facts

56 calories; protein 0.1g; carbohydrates 14.2g 5% DV; fat 0.1g; cholesterolmg; sodium 1.5mg. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2007
Update: I have made this recipe several times now. Last year I bottled this and gave it away as Xmas presents. I started adding a tablespoon of Brandy to it. It is soooo good! Highly reccommended! Original review: I saw this recipe on the community reviews and just had to try it! It is simmering on the stove and making the house smell so good! So for smell alone, I am rating it 5 stars. Will update about taste. Thanks for the great autumn recipe! Taste update: This was great! I poured this into an afternoon cup of coffee. Wow! A taste sensation! Try this, you won't be disappointed! Read More
(40)

Most helpful critical review

Rating: 3 stars
10/29/2009
I made this for a dinner I hosted. I think I tripled the ginger rather than mashing it or grating it as others suggested because I don't have any coffee filters or cheesecloth to strain the sediment through. It's good but the sweet to flavour ratio means that to get a good flavour in a cup of coffee you need to have it pretty sweet. I need to play with it more. I am thinking of adding more ginger to it and then mixing some of the syrup with lemon and brandy as a cough remedy. Ginger pepper cloves and cinnamon are very healing. Read More
(13)
46 Ratings
  • 5 star values: 35
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/04/2007
Update: I have made this recipe several times now. Last year I bottled this and gave it away as Xmas presents. I started adding a tablespoon of Brandy to it. It is soooo good! Highly reccommended! Original review: I saw this recipe on the community reviews and just had to try it! It is simmering on the stove and making the house smell so good! So for smell alone, I am rating it 5 stars. Will update about taste. Thanks for the great autumn recipe! Taste update: This was great! I poured this into an afternoon cup of coffee. Wow! A taste sensation! Try this, you won't be disappointed! Read More
(40)
Rating: 4 stars
11/21/2004
This was ok for a homemade syrup. I didn't think there was enough "gingerbread" flavor in the beginning so I crushed the ginger a little and that help release more flavor. I left the ginger cinnamon and cloves in the syrup and put it in a mason jar. I had to used ground allspice which was fine. We used this in our coffee along with some half and half and it made a nice treat. Thanks for sharing. Read More
(30)
Rating: 5 stars
10/29/2008
If you really want to make sure that the gingerbread stands out try (1) a rough chop of the ginger in food processor and (2) soaking the chopped ginger in the water for a few hours before making (3) increasing the amount of ginger you use. This syrup doesn't last long in my house being used for everything from coffee to over fresh apples. It keeps well and makes a great host/hostess gift. CHEERS! Read More
(25)
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Rating: 5 stars
09/15/2011
I made this with a 1/2 teaspoon GROUND of all the seasonings EXCEPT ground cinnamon and nutmeg which I used 3/4 tsp. I also added a teaspoon of vanilla extract. This is excellent. I made this for my Christmas baskets two years in a row and I got several phone calls asking me to make more or for the recipe. I like to pair it with homemade coffee mix and vanilla-dipped spoons. NOTE: I did make one batch with Splenda and it worked out just fine. No complications. Great for people who are watching their sugars/weight. Read More
(21)
Rating: 5 stars
08/18/2007
The only problem is that there's just not enough! Next time I'll reduce the simmering time as it turned out a little too gloopy. I think I'll also use splenda as I've eaten half of it already off the back of a spoon. UPDATE: I got hold of some Allspice berries from ebay and it turned out WAY better with them than with the ground. I crushed the ginger through a garlic press next time I'll try the suggestion of adding brandy. Just had a gingerbread latte for breakfast just the thing for a cold Scottish morning! Read More
(18)
Rating: 5 stars
07/15/2004
Absolutely delicious. I tried it in coffee and tea. I will make this again and again! Thanks for the recipe. Read More
(17)
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Rating: 4 stars
12/26/2003
This is very good. It's full of flavor. I did it different though. I couldn't find allspice berries so I used ground allspice instead. Also used ground black pepper instead of peppercorns and it turned out fine. Very good for coffee. Read More
(15)
Rating: 3 stars
10/29/2009
I made this for a dinner I hosted. I think I tripled the ginger rather than mashing it or grating it as others suggested because I don't have any coffee filters or cheesecloth to strain the sediment through. It's good but the sweet to flavour ratio means that to get a good flavour in a cup of coffee you need to have it pretty sweet. I need to play with it more. I am thinking of adding more ginger to it and then mixing some of the syrup with lemon and brandy as a cough remedy. Ginger pepper cloves and cinnamon are very healing. Read More
(13)
Rating: 5 stars
05/01/2008
I've been making this syrup for about two years now and just haven't rated it. It is awsome! No one I make it for knows how easy it is to prepare but asks me for it all the time. We use it on everything. It is especially great in plain oatmeal the kind that is supposed to be really good for you but no matter what never tastes like anything but paste. It is super in tea coffee and over ice cream. I can't think of anything I wouldn't sweeten with this syrup. I even like to snack on the sliced ginger after it's been cooked in the syrup. Way to go!! Read More
(10)