Gingersnap Coffee Syrup

Gingersnap Coffee Syrup

I just posted a recipe for Honey Lattes but I couldn’t resist posting this fun recipe for Gingersnap Lattes. There are a lot of coffee purists out there but I really love a good flavored syrup.

Gingersnap Coffee Syrup

I’m not actually a huge fan of fresh ginger. I enjoy cookies made with ground ginger but fresh ginger in a savory meal isn’t really my thing. I usually pick it off! This recipe is from the new Back in the Day cookbook. The book isn’t out until next year but I couldn’t resist making and posting this now (full review to come later).

I wanted my lattes to taste spicy but not overwhelming so I used a lesser amount of ginger than the recipe called for and it still smells heavenly. The syrup is gloriously thick as it’s simmered for a full 30 minutes.

Of course you can add as much syrup to your Christmas cup of coffee to suit your own tastes!

Gingersnap Coffee Syrup

Gingersnap Coffee Syrup

Ingredients

2 cups granulated sugar

1 1/2 cups water

1/4 pound ginger, scrubbed and thinly sliced (I used 2 thumb sized pieces)

1 cinnamon stick

4 cardamom pods, crushed (I used a generous pinch of ground cardamom)

Instructions

  1. In a heavy saucepan over medium heat combine all the ingredients and bring to a boil over medium heat. Stir until the sugar dissolves. Turn the heat down to low and simmer for 30 minutes.
  2. Let cool to room temperature. Pour through a fine mesh sieve and store syrup in a jar. Best when refrigerated. You can keep the cinnamon stick in the jar but I chose to leave mine out. I didn't want my syrup too strong.
http://www.americancupcakeabroad.com/beverages/gingersnap-coffee-syrup

adapted from Back in the Day Bakery: Made with LoveI received a copy to review. This post contains affiliate links.

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  1. {Book Review} Back in the day Bakery: Made with Love - American Cupcake Life - […] out until March but I couldn’t resist making a few Christmas recipes. I made their Gingersnap Coffee Syrup and…