Recipe by BILLY B HILLBILLY
"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!"
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1 (1 inch) piece
fresh ginger root, sliced
cinnamon stick, broken into large pieces
whole allspice berries
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!
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.
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.
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!
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 for my Christmas baskets two years in a row and I got several phone calls asking me to make more or for the recipe. I like to pair it with homemade coffee mix and vanilla-dipped spoons. NOTE: I did make one batch with Splenda and it worked out just fine. No complications. Great for people who are watching their sugars/weight.
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 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!
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 turned out fine. Very good for coffee.
* Percent Daily Values are based on a 2,000 calorie diet.
Billy's Favorite Gingerbread Spiced Coffee Syrup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 55
** Calories from Fat: < 1
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