This recipe for Gingersnap Syrup came from 2013 on a former blog of ours. It’s perfect for cold mornings in Fall. A warm mug soothes the cold rainy days.
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 sterilized bottle, in the refrigerator, use up within 3 to 4 months.
Makes about ¾ cup syrup.
Gingerbread Mocha
Ingredients:
- 1-2 shots espresso
- Steamed milk of choice
- 1 Tbsp gingerbread syrup
- 1 Tbsp chocolate syrup
Directions:
Make sure your espresso machine is preheated properly. We use a Breville Barista Express.
Steam milk to preferred temperature (I aim for 165 to 170°). Add syrups to mug, mix with half of the hot milk. Pull 1-2 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.
Note:
Make your own chocolate syrup.
~Sarah