You could spice mead with anything you like, really. Cinnamon, nutmeg, ginger, hops, citrus peel or just oak bark (to simulate the effect of mead fermenting in an oak barrel) - these are the classics. I've also heard of meads using turmeric, chili, or other out there spices. It doesn't matter too much; you basically want to get a bit of tannins in there to balance out the brew and give it character as it ages. Be wary of adding spice before you ferment the mead though - a lot of flavour can be lost during the primary fermentation; it'll be carried off with the other gases.
You could try a bochet, a burnt honey mead, for flavour: set aside some of the honey you are going to use (or all of it), boil, stir frequently; keep boiling it until it changes colour and starts taking on more a caramel or toffee character. So long as you don't actually burn the sugars to charcoal you will end up with some very nice flavours to work with. (And I'm told the toffee flavours aren't all lost in the ferment for some reason, so there's that too).
Just be aware - you should be patient with mead and give it some time to age (six months, a year, more) but in time it will mature nicely into a hearty old drink that will warm the cockles of your heart
At the moment I have one bochet (part burnt honey, part normal honey) that I may add cinnamon and peel or some other spice too; one light honey mead that I'm going to age over rose hips soon (when the fermentation finishes); and one pyment (mixed honey and grape juice) that I am currently ageing over two cardamom pods, some coriander seeds, a bit of rosemary and some allspice for a week or so to give it a bit of a spicey zing. Pretty sure it'll all work out to be yum in the end
Good luck!
