I dont know how original this idea is but I am going to give it a try soon. I was thinking about adding a couple oz of nutmeg and ginger and vanilla and cinnamon to the sugar and doing that up per the directions on this site. I know that fermentation tends to ferment off some of the more volatile compounds... but I dont want to beat people over the head saying "OMG THERES HOLIDAY SPICES IN THE CHRISTMAS STOUT!!!!!!" I was thinking of once the syrup is done insted of hardening it, just dumping it in the secondary letting a cool a good bit and racking from the primary ontop of it.
now i need to find a simple stout that would be good for something like this. not too to bold but higher in gravity then your average stout. (9% abv or higher?)