gingerbread espresso latte

Don’t let the “stuff’ of the holidays get you down…

…follow the Star
(“for we have seen his star in the east, and are come to worship him;” Matthew 2)

2 tablespoons gingerbread spice simple syrup

add 3 oz steaming espresso

and the best part…steamed, fluffy, light and airy whole milk

dusted with cinnamon
Gingerbread Spice Simple Syrup
(adapted from here)
Ingredients:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon molasses
  • 1 cinnamon stick
  • 3-4 thinly sliced pieces of fresh ginger 
  • 8 whole cloves
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon whole allspice
Mixing:
  1. Mix all ingredients together in pan
  2. Heat slowly to melt sugar
  3. Bring to rolling boil, then reduce heat and simmer 15 minutes.
  4. Remove from heat, strain into container, and cool
  5. Store covered in refrigerator
Gingerbread Espresso Latte
  • 2 tablespoons gingerbread spice simple syrup
  • 3 oz espresso
  • 4 oz whole milk, heated and frothed
  • dusting of cinnamon
  • (add a drizzle of chocolate syrup if you need an extra ahhhhhh……)
MERRY CHRISTMAS

Cookie recipe can be found HERE.
27,560

from www.coffeefacts.org
(maybe this recipe is cappuccino and not latte; it’s good by either name)

Cappuccino

This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.

Latte

There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth.  This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or cafĂ©, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.

gingerbread

Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say. 
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread.  The top of the bread is crusty and chewy just removed from the oven.  After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
Gingerbread Square
(adapted from here)
Ingredients:

  • 1 c butter
  • 1/2 c water
  • 3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
  • 3/4 c honey
  • 1 c packed dark brown sugar
  • 3 c all purpose flour
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 2 t ground ginger
  • 2 t ground cinnamon
  • 1/2 t allspice
  • 1/8 t ground cloves
  • 3 large eggs
  • 1/2 c whole milk
  • 1 T grated fresh ginger
Mixing:
  1. Preheat oven to 325 degrees F
  2. Place parchment in 9x9x2″ baking pan, allowing overhang on sides for easy removal of baked Gingerbread
  3. Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
  4. Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
  5. When butter mixture cools to warm, add eggs one at a time beating after each addition.
  6. Add the milk to the butter/egg mixture
  7. Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9×9 pan almost to the top.
  8. Bake for 60 – 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
  9. Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
  10. Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it’s delicious removed from freezer and thawed; serve at room temperature)
  11. Add whipped cream and a dusting of cinnamon to serve (or, as I did…serve the bread simply cut into squares)