After our success with the homemade pumpkin spice latté syrup, my roommates and I in accordance with the change in season moved on to a search for the perfect gingerbread latté syrup. The batch I made at my apartment left something to be wanting however, as it took several spoonfuls to create the desired taste. I'm now visiting our Dad's Alaska home for Christmas, where an espresso machine also resides. I decided that gingerbread lattés will be most necessary for the Santa frenzy that will occur on Christmas Day morning, so in the midst of making this and this pie, I decided to google some more recipes and experiment. Really, making these syrups is just about finding the right spices to add to a basic simple syrup, and I think what made the difference for the gingerbread syrup was the addition of molasses. Here is what I came up with, with which I am quite pleased.
1 1/2 cups water
3/4 cups brown sugar or Splenda brown sugar blend
1/2 cup molasses
3 teaspoons ground ginger
3 teaspoons cinnamon,
Nutmeg and ground cloves to taste
Combine water, sugar, molasses and spices in a small saucepan over medium heat. I continually played with the spices, and you may want to add more than I have here- I would recommend going heavy on the spices. Simmer them together until it thickens into what looks like a syrup. Pour into a mason jar to keep.
For latté making, use 1 shot espresso or 2 ounces hot coffee, 2 tablespoons syrup to 2/3 cups steamed milk. Add syrup to taste, if desired. Top with homemade whipped cream and nutmeg, and bid 4 dollar lattés adieu.
how long does the syrup keep?
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