Step 1

Peel the ginger and slice it into ⅛-inch thick coins.

Step 2

To a small saucepan, add the molasses, brown sugar, 1 cup of water, ginger, cinnamon sticks, cloves, allspice, nutmeg, and pepper. Bring to a simmer over medium heat. Reduce the heat to low and cook for 5 minutes, stirring until the sugar is fully dissolved. Remove from the heat and stir in the vanilla. Cover and let steep for 30 minutes.

Step 3

Strain the syrup through a fine mesh strainer. Transfer to a jar and let cool to room temperature. Store in the refrigerator for up to 1 month.