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.
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!
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)
- 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.
- 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.
adapted from Back in the Day Bakery: Made with Love. I received a copy to review. This post contains affiliate links.