Gingerbread Latte
For those on Twitter who asked for a recipe for the gingerbread latte, here's goes. Keep in mind, however, that I'm a constant recipe tweaker. I hardly ever use the exact same measurements twice. I also use Starbucks coffee, so it gets a little closer to the original than using... say, that Folger's stuff. :-)
Maybe think of the syrup as a recipe, but the latte as more of a guide.
Gingerbread Syrup:
1 1/2 cups water
1 cup sugar (or Splenda, if you want sugar free)
2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract.
Combine all in medium saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. When done, pour into melt-proof container and let it cool. Syrup will thicken as it cools. I like to add some bits of candied ginger to the jar, but I'm a HUGE ginger fan and like the added "gingerness".
Gingerbread Latte:
1 - 2 shots fresh espresso or very strong coffee (I use between 2 - 4 oz., depending on strength)
8 oz. steamed milk (can use non-fat, skim, or soy)
2 T gingerbread syrup (or more, according to taste)
Whipped cream
Pinch nutmeg and cinnamon. (optional)
In 16 oz mug, mix espresso/coffee with gingerbread syrup.
Stir.
Add in steamed milk. You can heat the milk in a microwave, just make sure you don't let it get too hot.
Stir again.
Top with whipped cream and a little dash of nutmeg and cinnamon. Personally, I like to add a pinch of ginger as well.
*Note: For basic lattes of other flavors (vanilla, hazelnut, cinnamon dulce, etc), just use a different kind of syrup. At its base, a latte is nothing more than espresso, flavoring, and steamed milk.
**Also Note: This is without using an espresso maker, because I don't own one any more. If you have an espresso maker, then you already know how make espresso and/or steam milk with it.
***Final Note: I'm not that much of a coffee snob, really. But I can't do the Folgers thing and if I can't have Starbucks, I go with Stuart's or Berres Bros. If not those... well, then... I play the taste/smell game. But that's a story for another time.
Maybe think of the syrup as a recipe, but the latte as more of a guide.
Gingerbread Syrup:
1 1/2 cups water
1 cup sugar (or Splenda, if you want sugar free)
2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract.
Combine all in medium saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. When done, pour into melt-proof container and let it cool. Syrup will thicken as it cools. I like to add some bits of candied ginger to the jar, but I'm a HUGE ginger fan and like the added "gingerness".
Gingerbread Latte:
1 - 2 shots fresh espresso or very strong coffee (I use between 2 - 4 oz., depending on strength)
8 oz. steamed milk (can use non-fat, skim, or soy)
2 T gingerbread syrup (or more, according to taste)
Whipped cream
Pinch nutmeg and cinnamon. (optional)
In 16 oz mug, mix espresso/coffee with gingerbread syrup.
Stir.
Add in steamed milk. You can heat the milk in a microwave, just make sure you don't let it get too hot.
Stir again.
Top with whipped cream and a little dash of nutmeg and cinnamon. Personally, I like to add a pinch of ginger as well.
*Note: For basic lattes of other flavors (vanilla, hazelnut, cinnamon dulce, etc), just use a different kind of syrup. At its base, a latte is nothing more than espresso, flavoring, and steamed milk.
**Also Note: This is without using an espresso maker, because I don't own one any more. If you have an espresso maker, then you already know how make espresso and/or steam milk with it.
***Final Note: I'm not that much of a coffee snob, really. But I can't do the Folgers thing and if I can't have Starbucks, I go with Stuart's or Berres Bros. If not those... well, then... I play the taste/smell game. But that's a story for another time.