Warm up on a cold winter day with a tasty gingerbread latté!
2 cups (500 mL) water
1 ½ cup (375 mL) sugar
1 ½ tsp (12 mL) ground ginger
½ tsp (2.5 mL) ground cinnamon
½ tsp (2.5 mL) vanilla extract
1 cup (250 mL) milk
½ expresso *
¼ cup (50 mL) Gingerbread Latté Syrup
In a medium saucepan combine water, sugar, ginger, cinnamon and vanilla. Choose a pot that holds twice the volume of the syrup mixture (at least 4 cups). If the pot is too small the mixture could easily bubble over.
Bring mixture to a boil then reduce heat and simmer syrup, uncovered for 15 minutes. Remove the syrup from the heat and let cool. Store syrup in a resalable container in the fridge (water bottles work well!). Shake well before use.
Makes ~3.5 cups syrup
Using a steamer, stove top, or microwave bring milk to a boil. To a 2 cup (500 mL) mug, add hot milk, espresso, and gingerbread latte syrup. Stir. If desired, top with whipped cream and nutmeg.
*(or 1 ½ tsp (7 mL) of instant espresso powder in ½ cup (125 mL) boiling water)