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Gingerbread-Spiced Syrup

Total Time

Prep: 20 min. Cook: 35 min. + cooling


2 cups

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
Gingerbread-Spiced Syrup Recipe photo by Taste of Home


  • 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


  1. Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
  2. In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes.
  3. 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.

Nutrition Facts

2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein.

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