Billy’s Favorite Gingerbread Spiced Coffee Syrup

First of all, 5 stars as written. Second, here’s how I drastically decreased carbs: I subbed molasses for the honey, 1/2 c Swerve for the sugar, a pinch of xanthan gum, and I ended up putting the ginger through a garlic press after 20 min on the stove. That spiced it up to my taste.

no flavour

I subbed half of the honey with molasses and it came out fantastic!

Very good! I think the whole spices and fresh ginger make a difference. I couldn’t find cinnamon sticks (sold out), so used ground cinnamon. I did not let the mixture cook to syrupy consistency as I planned to use primarily for coffee and preferred regular liquid. As a side note…I am not one for artificial sweeteners, until now. I tried a couple of commercially-prepared flavored syrups for coffee, and actually preferred the sugar-free version! I have since purchased cinnamon sticks and a huge bag of Splenda to make this syrup and keep it on hand.

I used molasses in place of the honey, which gives it a darker colour and a little more gingerbread flavour. I bought all the spices for a double batch for under fifty cents in bulk. Tastes fantastic.

This is SO good! I followed the recipe exactly, except that I pressed the ginger through my garlic press instead of sliced it. It made an amazing gingerbread latte – my holiday weakness. I’ll be making many more batches of this yummy syrup!

I use AllRecipes regularly but this is the first time I felt I had to write a review. This syrup is fantastic over plain yogurt, in coffee, in tea and on oatmeal, so far. I’ve also subbed 50% and then 100% Splenda for the sugar, both delicious. I think fresh ginger is a must but I’ve subbed mulling spices for the cloves, allspice, and cinnamon and it turned out equally tasty. This recipe also spurred me on to create a pure ginger syrup and homemade grenadine for mocktails. Awesome recipe!

Yummy! I haven’t tried this in a drink yet, just pulled it off the stove. I will do an update later. 🙂 I used ground allspice because that’s all we have available here.

I live in an area where it’s easy to get ginger paste. If you can get it, a dollop of that will save you so much work! This stuff is also really good in homemade hot chocolate (use unsweetened cocoa so it doesn’t end up being too sweet). It’s fantastic!

Amazing gingerbread flavour! I added 1 tsp of molasses to my mixture and it tasted just like old fashioned gingerbread. I did substitute ground cinnamon and crystalized ginger for the ginger root and sticks, as I didn’t have any on hand. Much better than the artificially flavoured stuff!

Interesting combination: If you cut out the allspice, you’ve essentially made a very basic chai masala syrup. Just a quick comment about a recent discovery, being a ginger chai lover (without all the other spices); add the ginger (grated finely, with a cheese grater) just as you get to the 30-minute mark, shut off the stove, cover (important) and let it cool. Unsure of why, but the aroma and flavor of ginger fades quickly if you overboil it (a volatile oil?). 20 minutes will give it plenty of time to develop in the syrup and you won’t need to triple as so many people are suggesting.

I was so pleased with how this turned out. The flavor is outstanding. I may make more next year and include in home made gift baskets, it’s just too good to keep to myself!

Very spicy, and the submitter is right – so many good uses for this. It adds a lot of flavor to just about anything. I followed the recipe but used ground allspice as I had no berries. As it is so spicy and sweet, a little goes a long way.

Delicious! Made it over and over again. I added some crystalized ginger, some fresh ginger, doubled the cinnamon & cloves. YUM. Tried it the “chai” way too, in the footnotes and I’m never buying chai again. Wonderful. Keeper for sure.

This is absolutely wonderful. I opted to double the spices so that I could have plenty of flavor without too much sweetness, and that suited my taste perfectly. It’s sweet, but also has the warmth of the ginger, cinnamon and pepper. Really a brilliant combination! I use it in both hot and iced coffee, I love it in both. I think it’s important to use the whole spices when possible; that way they infuse the syrup and don’t settle on the bottom. Thanks for sharing a great recipe!

Oh Billy, you cruel cruel *cruel* man. This came together so quickly – strained it, tasted it, thought “hmmmm” and set it aside (I was baking banana nut muffins at the time). Came bake – tasted it again. !hmmmmmm! Mixed a little with my coffee … a little more with some cream cheese, and slathered it on the muffin. ! YUMMMM ! Went back – poked a few holes in my muffins and drizzled it on top. !!!! YUM X 265 !!! This stuffis going to ruin my diet!

I’ll preface this review by saying I didn’t make it exactly; I used ground spices instead of whole, brown sugar instead of white, and omitted the honey. I intend on making the syrup as published in the next few months to give as Christmas gifts (yes, it’s THAT good!), but using ground spices & brown sugar serves our purposes well. We use this as a pancake/waffle syrup or to top fresh fruit. I made this on a whim one morning, & my family & guests couldn’t stop raving…or eating until every drop was gone!

Fabulous!! We used it with waffles. It was a big hit!

This is awesome. Our fave in hot chocolate and on pancakes.

Added 3x the ginger and a tsp of molasses. YUM Great recipe

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.