I just bottled my first batch of cyser (about 6 months old). I did not use any spices or flavorings, just apple juice and enough honey to get the ABV to something slightly under 13% (my yeast's tolerance).
I'm not entirely satisfied with it, though. It did end up very clear (without the use of any kind of clarifying agents, which surprised me since my cider is always slightly cloudy). There was no hot alcohol flavor (or any of the other off flavors I sometimes see mentioned). Unfortunately, there wasn't much of any other flavor either. Just a slight tartness from the apples (not much apple flavor, maybe because I used this which is probably not intended for fermentation) and not much else.
I think if I were to do this again (which I probably won't, since it's a lot of time and effort for a fairly mediocre result), I'd add spices (or just do a metheglin), unless I had actual cider apples or some kind of specialty honey.