Gingerbread Latte Syrup

November 6, 2011 • Alaska from Scratch, Autumn, Beverages, Recipes, Seasons, Winter

Weather: 26 degrees, contemplating whether we’ll need to get out the snow-blower before we can leave the driveway
What I’m listening to:

It’s November, the time has changed, and that means red disposable holiday coffee cups are popping up everywhere with toasty, wintry-themed drinks inside. I have yet to see one of these red cups in person, because as I mentioned in the Pumpkin Spice Latte Syrup post, we live 30 minutes from the nearest Starbucks (and it’s really just a Starbucks extension inside of a store). But, thanks to Facebook and Instagram, I’ve seen the cups popping up in the hands of my friends in the Lower 48. For years, the ubiquitous Red Cup has been the great indicator for many that the holidays are upon us. Indeed, it’s now only 2 1/2 weeks until Thanksgiving.

Gingerbread has been loved all over the world for centuries (since about 992 CE). It comes in cake form and cookie form and, more recently, drinkable, sippable, coffee form. Ah, the bliss of holidays in a mug. Whip up a batch of syrup in your own kitchen, grab the whipped-cream, and, in addition to saving a few bucks per cup,  you can usher in the holidays with a spicy mug of deliciousness without having to trek out into the cold. Such a deal.

Gingerbread Latte Syrup

Yields: 3-4 servings

  • 1/3c sugar
  • 1/3c water
  • 1/2t vanilla
  • 1/2t molasses
  • 1 1/2t ground ginger
  • 1/4t cinnamon
  • pinch of ground clove
  • pinch of ground nutmeg
  • pinch of salt

In a small saucepan, add water and sugar over medium heat. Stir until sugar dissolves and it becomes a clear simple syrup.

Stir in vanilla, molasses, and spices. Reduce heat and simmer, about 3 minutes until slightly thickened. Syrup will be a dark and rich gingerbread color. Cover and store syrup in refrigerator until ready to use.

To make latte: combine 2 ounces of hot coffee or 1 shot of hot espresso with 6 ounces of steamed low-fat milk. Stir in 1-2 tablespoons of gingerbread syrup. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream, a dash of cinnamon and nutmeg, or small pieces of crystalized ginger.