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Billy's Favorite Gingerbread Spiced Coffee Syrup

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

52 m servings 55 cals
Original recipe yields 16 servings (1 cup)

Directions

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  • Prep

  • Cook

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  1. 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.

Footnotes

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

Nutrition Facts


Per Serving: 55 calories; 0.1 g fat; 14.2 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

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Reviews

Read all reviews 38
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 reccommende...

Most helpful critical review

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 s...

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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 reccommende...

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, c...

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 makin...

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 f...

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 o...

Absolutely delicious. I tried it in coffee and tea. I will make this again and again! Thanks for the recipe.

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...

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 s...

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...