adding spices (cinnamon, etc) AFTER the boil

OK..
I've got an ale that came off the burner a few days ago. It''ll be pretty good on its own, but I figure I have enough time to turn it into a Xmas ale. It is already 3 days in the fermenter. My question - can I boil my cinnamon/nutmeg in a bit of water and throw it in (while its fermenting) or did I miss my chance to do that on the boil?

Looking for some input as I'd like to do that now if possible.
Thanks!
_Tom

If you have an hour, I'd recommend listening to Jamil Zainasheff's podcast on spice beers. If I remember correctly, he talks about using vodka to make an extract from spices and adding that to the beer after fermentation is complete and before you bottle or keg. It might help you do to what you're describing.

The Brewing Network.com - The Jamil Show: Spice Beer - The Jamil Show 10-23-06

You'll also get a lot of other information about using spices in beer.

Excellent resource. Thank yoU!