I am not much of a coffee drinker. My caffeine tolerance is too low to handle the kind at that well- known coffee establishment. That stuff can really pack a punch. However, every once in a while I do enjoy a good cup of coffee, especially if there is cream and sugar involved. If you follow my Facebook page, you will remember that the other night I was planning holiday menus and I needed a little something to get me in the mood. This cup of coffee certainly did the trick. It starts with a homemade gingerbread syrup that is made with fresh ginger, whole spices, sugar, and a bit of molasses for a true gingerbread flavor. I keep mine in the refrigerator in a glass bottle with an easy pour spout. When a holiday coffee craving strikes, just pour as much or as little of the syrup into your coffee mug as you like, then fill it with a good shot of espresso and some steamed milk. To really take it up a notch, place a good dollop of whipped cream and a pinch of ground cinnamon on top. Homemade Gingerbread Latte-- it is quick, economical (save your dollars for the holiday presents), and so good!
Homemade Gingerbread Latte
1 shot (about 4-ounces) of espresso or strong coffee
1/2-3/4 cup (4-6 ounces) hot or steamed milk
1-2 Tablespoons Gingerbread Syrup (recipe follows)
Pour the desired amount of syrup into a coffee mug. Add the espresso and milk; stir to combine. Top with whipped cream and a pinch of ground cinnamon. Enjoy!
Homemade Gingerbread Syrup
makes about 1 1/4 cup
1 cup water
1 cup granulated sugar
1 Tablespoon molasses
1 (1-inch) piece of fresh ginger, peeled and sliced into 1/4" rounds
1 (3-inch) stick cinnamon
8 whole cloves
1/2 teaspoon whole allspice berries
1/2 teaspoon whole peppercorns
In a medium saucepan, bring all the ingredients to a boil. Reduce heat to low and simmer, uncovered, for 10-15 minutes. Strain the syrup and transfer to a container to cool. Cover and refrigerate until ready to use.
Source: Gingerbread Latte- The Galley Gourmet, Homemade Gingerbread Syrup- allrecipes.com