Gingerbread Syrup

I found the original version of this on allrecipes.com, but swapped the sugar and honey for Splenda & Spenda Brown Sugar. It came out great and we love it in coffee, or as a flavoring for Lin's Coffee Gelatin or Riccota Cream. I usually make a double batch of this to keep on hand.

1 cup water
1 cup Splenda
1 tablespoon Spenda brown sugar
1 tablespoon diced ginger (or 1" fresh ginger sliced)
1 tablespoon cinnamon (or 1 cinnamon stick, broken up)
8 whole cloves
1/2 teaspoon ground allspice (or whole allspice berries)
1/2 teaspoon whole peppercorns
1/2 teaspoon ground nutmeg


Combine water, Splenda and Splenda brown sugar in a small saucepan over medium high heat. Stir in spices and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes. Cool for at least 20 minutes. Strain through a double layer of cheese cloth or fine mesh sieve.