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Gingerbread-Spiced Syrup

 Gingerbread-Spiced Syrup
Here's a wonderful treat for the season. Stir a tablespoon into coffee, tea or cider…drizzle it over pancakes, hot cereal or yogurt…or use it as a glaze for chicken or pork chops. —Darlene Brenden, Salem, Oregon
16 ServingsPrep: 20 min. Cook: 30 min. + cooling


  • 2 cinnamon sticks (3 inches), broken into pieces
  • 16 whole cloves
  • 3 tablespoons coarsely chopped fresh gingerroot
  • 1 teaspoon whole allspice
  • 1 teaspoon whole peppercorns
  • 2 cups sugar
  • 2 cups water
  • 2 tablespoons honey
  • 1 teaspoon ground nutmeg


  • Place the first five ingredients on a double thickness of
  • cheesecloth; bring up corners of cloth and tie with string to form a
  • bag.
  • In a large saucepan, combine the sugar, water, honey, nutmeg and
  • spice bag; bring to a boil. Reduce heat; simmer, uncovered, for
  • 30-45 minutes or until syrup reaches desired consistency.
  • Remove from the heat; cool to room temperature. Discard spice bag;
  • transfer syrup to airtight containers. Store in the refrigerator for
  • up to 1 month. Yield: 2 cups.
Nutritional Facts: 2 tablespoons equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 28 g carbohydrate, trace fiber, trace protein.