Billy's Favorite Gingerbread Spiced Coffee Syrup

Billy's Favorite Gingerbread Spiced Coffee Syrup


"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!"


52 m servings 55 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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

Your rating



  1. 43 Ratings


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...

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

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...

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...