Gingerbread-Spiced Syrup

• 2 cinnamon sticks (3 inches), broken into pieces
• 16 whole cloves
• 3 tablespoons coarsely chopped fresh gingerroot
• 1 teaspoon whole allspice
• 1 teaspoon whole peppercorns
• 2 cups sugar
• 2 cups water
• 2 tablespoons honey
• 1 teaspoon ground nutmeg

1. Place the first five ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
2. In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes.
3. Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

cinnamon, cloves, fresh gingerroot, whole allspice, peppercorns, sugar, water, honey, ground nutmeg

Taken from www.tasteofhome.com/recipes/gingerbread-spiced-syrup/ (may not work)