Advertisements

Sarah’s Espresso Hut: Gingersnap Latte Syrup

A recent look into the ice chest told me I needed to start creating a new set of latte syrups. And while Christmas is long past, I happen to like gingerbread lattes most of the year. And none of those weak ones either. Lets go rich with molasses and spices here. And considering it is the typical Washington January weather, where the days are blinding sun but freezing, it is a perfect start to my day. Now if my van doors would quit freezing solid, and I didn’t have to climb through with the baby, to put him in his seat……the latte at least makes it bearable.

PS: Want to see more latte ideas?

Gingerbreadsyrup

Gingersnap Latte Syrup

Ingredients:

  • 1 cup water
  • ¼ cup molasses
  • ¼ cup granulated sugar
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch ground nutmeg
  • Dash ground cloves
  • ¼ tsp pure vanilla extract

Directions:

Add everything but the vanilla to a saucepan, bring to boil. Turn to medium simmer for 15 minutes, stirring as needed.

Let cool, strain through a fine-mesh strainer. Store in a sealed bottle, in the refrigerator, use up within 3 to 4 months.

Makes about ¾ cup syrup.

Gingerbread Mocha

Ingredients:

  • 2 shots espresso
  • Steamed milk of choice
  • 1 Tbsp gingerbread syrup
  • 1 Tbsp dark chocolate syrup

Directions:

Make sure your espresso machine is preheated properly, running hot water through the group head to warm up the portafilter, and heating one’s mug as well.

Steam milk to preferred temperature (I aim for 165°, I like it hot). Add syrups to warmed mug, mix with half of the hot milk. Pull 2 shots espresso, add to mug down the center, gently pour in the remaining milk and swirl foam on the top.

Serve and drink immediately.

On milk amount:

I prefer to use about 1¼ cups milk, once I add the espresso and syrup I have a tall drink. 1 cup will give you a very strong-tasting short latte, 1½ cups will give you closer to a Grande.

PS: Most unsweetened non-dairy milks steam OK, use what you prefer. Almond and soy are both good choices. I like coconut, but it can overpower the coffee.

~Sarah

Advertisements

Comments

  1. Oh this syrup sounds amazing! I’m definitely trying this soon. My morning coffee could use a makeover.
    -Dana

  2. I love <hen you get all creative with your home-made latte syrups. i have made them all already & my husbnad & i love them so much! This one will be no exception!

What do you think? I'd love to hear your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: