The past few weeks I have been bombarded with gingerbread it seems. My son is absolutely in love with Swedish Pepparkakor and I have made two batches so far for him. After making those I thought I would make my husband and I gingerbread latte and they ended up being such a hit that I made a big batch of the syrup so I could easily make them from now on.
I already know how to make homemade coffee syrups as you all know I have made pumpkin spice syrup and mint syrup in the past. I also did a bit of research and could not find any online that I thought would make the perfect taste. Some had to much clove or not any at all. Some did not even have cinnamon or enough ginger. I really wanted the latte to taste exactly like a gingerbread cookie. So I knew that I needed ginger, cinnamon and cloves from the start. My cookies also have allspice in them but that would be a bit to tart with the cloves so it’s better to leave that one out. Cloves is a really big part of the correct gingerbread taste so you do not want to miss that spice, but just a pinch will do since it’s very strong. I also have noticed that no one uses a sieve, but this is very important. You will want to catch any big pieces of spices. The sugar already has the flavor from cooking so nothing needs to be left.
After I make a dozen large men with my cookie recipe I always have a small amount of dough left and by that time I am sick of baking cookies so I just wrap it up and use it in the next few days. I use a small cookie cutter and get over 2 dozen cookies to top my lattes with.
2 cups water
1-1/2 cup white sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
pinch of ground cloves
1 teaspoon vanilla extract
1. In a small saucepan add water, sugar, ginger, cloves and cinnamon and bring to a full boil, whisking constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat when the syrup has thickened. Stir in vanilla.
2. Using a fine sieve pour the mixture into the prepared jar. Allow to cool, seal with a lid and store in the refrigerator.
Yields: 1 8oz jar
2 shops espresso (I use my aeropress)
1/2 cup milk (warmed and frothed)
2-3 tablespoons of gingerbread syrup (use to taste)
whipped cream for topping, optional
maple syrup for topping, optional (I use Askeys Treat which you can buy at Carrefour or Danube in Riyadh)
small gingerbread cookie, optional
1. In a coffee cup add gingerbread syrup, espresso and milk. Top with whipped cream, drizzle with maple syrup and add a cookie on top.
Yields: 1 cup