Reviewed: Jan. 6, 2013

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!

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Reviewer:

Patrice

Reviewed: Dec. 30, 2012

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.

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Reviewer:

for the love of CHOCOLAT...

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Dec. 8, 2012

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!

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Reviewer:

ARROWMAGE

Reviewed: Dec. 5, 2012

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!

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Reviewer:

Sylv

Cooking Level: Intermediate

Reviewed: Nov. 23, 2012

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.

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Reviewer:

Kismet

Reviewed: Dec. 21, 2011

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!

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Reviewer:

Happybaker

Cooking Level: Expert

Reviewed: Nov. 26, 2011

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.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Nov. 13, 2011

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.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Oct. 4, 2011

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!

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Reviewer:

maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

Reviewed: Sep. 14, 2011

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!

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