It's now very almost December, and for the next few weeks, my posts will involve Christmas-related recipes. Last year just before Christmas, my dad bought a couple of bottles of 1883 de Philibert Routin gingerbread syrup and made me gingerbread lattes for a few months. To me, this was more the taste of Christmas than hot chocolates (which are just wintery). I now can't wait until he buys some more for this Christmas. In the meantime, while I was looking for things to put into my Christmas scrapbook last year, I found this recipe for homemade gingerbread latte on SweetHappyLife.com. I definitely think this is a good recipe for making gingerbread syrup from scratch. Next week, I'll be getting even more Christmassy so stay tuned!
IngredientsFor Gingerbread Syrup:
2 cups water
1 1/2 cups granulated sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
For Gingerbread Latte:
1/2 cup milk of choice (or more if using an espresso machine)
8oz coffee or a shot of espresso (about 30ml)
3-4 tablespoons gingerbread syrup (according to taste)
whipped cream (optional)
InstructionsFor Gingerbread Syrup:
- Combine the water, sugar, ginger and cinnamon in a medium saucepan and bring to a boil, whisking constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat when the syrup has thickened a bit. Stir in vanilla extract and allow to cool slightly before using.
- Once cooled, you can store the syrup in a Tupperware container or bottle in the fridge for about 2 months. Shake well before using after the syrup has been refrigerated.
For Gingerbread Latte, Makes 1 Serving:
- Pour milk into your coffee mug. Stir the syrup and add desired amount to mug.
- Heat milk-syrup mixture in the microwave for about 1 minute until hot.
- Pour in the brewed coffee or shot of espresso.
- Top with whipped cream (optional) and a sprinkle of ground cinnamon.