Step 1

Peel and finely grate the ginger root using a cheese grater until you have 1-2 tablespoons. (Use one tablespoon if you like it normal and two tablespoons if you like it spicier - I used two).

Step 2

Add the water, sugar, and molasses to a small saucepan. Turn the heat to medium and stir to combine. Add the grated ginger, cinnamon, cloves, allspice, peppercorns & nutmeg. Stir again, making sure the nutmeg powder isn’t floating on top.

Step 3

Heat the mixture for several minutes, stirring occasionally as it steams, in order to dissolve the sugar. When it reaches a low boil, cover with a lid, reduce heat to low, and simmer for 25-30 minutes.

Step 4

Remove the pan from the heat, uncover, and cool for 10-15 minutes. Strain out the solids through a fine-mesh sieve and pour the syrup into a clean glass jar.

Step 5

Let the syrup cool completely on the counter, then cover with a lid, and store in the fridge. Consume within one month.