Reviewed: Oct. 29, 2009

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.

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Mama_B

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

Wonderful! I was very happy to come across this recipe, as I became a fan of gingerbread latte's over the holidays! How nice to be able to make one at home for a special treat! Lots of ideas to use this spicy simple syrup - to add flavor to frostings, to simmer sliced pears, flavor coffee and tea, and maybe even over pumpkin waffles or pancakes, although this is SUPER sweet - a little would go a long way. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 18, 2008

Oh my god! This is the best! I love anything gingerbread and I love this! I just made a batch and I keep licking a spoon with it! Just the right amount of spicy and sweet. Can't wait to try it in coffee! Also thinking of adding a little to frosting to frost gingerbread cookies with. Delicious! Like most, I only had ground allspice and I think it's terrific! I also used freshly grated nutmeg which I think has a more vibrant taste than ground nutmeg from the store.

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bettycr0ckerchels

Cooking Level: Expert

Living In: Pullman, Washington, USA

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Reviewed: Dec. 1, 2008

I made this with a 1/4 tsp. of all the seasonings EXCEPT cinnamon and nutmeg, which I used 1/2 tsp. This is excellent. This will be a nice addition to my homemade christmas baskets.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2008

Exactly what I was looking for! I didn't have the allspice berries or whole ginger so just used the crushed versions. Thanks for sharing.

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Shari

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Reviewed: Oct. 29, 2008

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 making (3) increasing the amount of ginger you use. This syrup doesn't last long in my house, being used for everything from coffee to over fresh apples. It keeps well and makes a great host/hostess gift. CHEERS!

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DASHKAYDOT

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Reviewed: May 1, 2008

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 everything. It is especially great in plain oatmeal, the kind that is supposed to be really good for you but no matter what never tastes like anything but paste. It is super in tea, coffee and over ice cream. I can't think of anything I wouldn't sweeten with this syrup. I even like to snack on the sliced ginger after it's been cooked in the syrup. Way to go!!

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Michelle

Cooking Level: Expert

Living In: Ellicott City, Maryland, USA

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Reviewed: Dec. 31, 2007

Great in warm egg nogg too!

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Lisa Wada Mann

Cooking Level: Expert

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Reviewed: Dec. 21, 2007

This stuff is great! Made the house smell great.... put 2 T in a cup of milk before I steamed it and it was wonderful

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susanhai

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Reviewed: Dec. 18, 2007

This was okay, but too much trouble for such little taste. Will probably just buy the next batch.

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poczesku

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Reviewed: Sep. 28, 2007

Delicious, simple recipe. I decided to add 5 cardamom pods and 1/2 teaspoon vanilla to the ingredients to make a Chai-flavoured syrup. Most of the spices I used were ground. It tastes wonderful in a latte!

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Claudia D.

Home Town: Quebec, Quebec, Canada

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Reviewed: Feb. 14, 2007

I made it as written and found it WAY too sweet for my taste. After I'd added more water, allspice, cinnamon etc, it was perfect. I also added whole cloves for even more flavor. Absolutely wonderful in coffee - will try it on pancakes etc too. Thanks, Billy!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 1, 2007

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 off the back of a spoon. UPDATE: I got hold of some Allspice berries from ebay and it turned out WAY better with them than with the ground. I crushed the ginger through a garlic press, next time I'll try the suggestion of adding brandy. Just had a gingerbread latte for breakfast, just the thing for a cold Scottish morning!

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FOXGLOVE_ABZ

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2006

I too used ground allspice...it worked OK. Next time I will take the suggestion of crushing the ginger to release more flavor. This wasn't quite as tasty as another gingerbread coffee recipe from thsi site but it's got much less fat & carbs so that puts it in the lead. Thanks Billy...you hillbillys sure know how to drink your coffee. ;o)

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 2, 2006

I am no longer in Starbucks' Pumpkin Spice thrall! This is delicious, I used splenda instead of the white sugar (kept the honey), and even using mostly powdered ingredients, I was able to use the cheesecloth thicknesses to get it nicely filtered. 7 teaspoons is about how much I like in my cafe au lait. Next time I'll try to get the fresh, unpowdered ingredients, and also use less splenda.

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geekgirrl

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 18, 2006

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 reccommended! Original review: I saw this recipe on the community reviews and just had to try it! It is simmering on the stove and making the house smell so good! So for smell alone, I am rating it 5 stars. Will update about taste. Thanks for the great autumn recipe! Taste update: This was great! I poured this into an afternoon cup of coffee. Wow! A taste sensation! Try this, you won't be disappointed!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 18, 2006

easy to make, and spicy. I like it, but next time I'll put in less pepper (I had to use ground black pepper.).

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Linnea Quam

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 16, 2006

I did a sugar free version of this using splenda in place of sugar and splenda brown sugar in place of the honey and it came out fabulous! This is definitely a new staple in our kitchen!

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bluestocking

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 21, 2004

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, cinnamon and cloves in the syrup and put it in a mason jar. I had to used ground allspice, which was fine. We used this in our coffee along with some half and half and it made a nice treat. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2004

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

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Loll

Cooking Level: Expert

Home Town: New Westminster, British Columbia, Canada

Living In: Delta, British Columbia, Canada

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Billy's Favorite Gingerbread Spiced Coffee Syrup

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